Effect of Amino Acids on Acrylamide Formation and Elimination Kinetics

Wendie L.Claeys; Kristel De Vleeschouwer; Marc E.Hendrickx

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Effect of Amino Acids on Acrylamide Formation and Elimination Kinetics

机译：氨基酸对丙烯酰胺形成和消除动力学的影响

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The effect of amino acids other than asparagine on acrylamide (AA) formation/ elimination kinetics was studied in an asparagine-glucose model system (0.01 M,pH 6) heated at temperatures between 140 and 200 deg C.Addition of cysteine or lysine to the model significantly lowered the AA yield,whereas addition of glutamine had a strong promoting effect and of alanine a rather neutral effect on the AA formation.This was also reflected by AA formation/elimination kinetics,which for all model systems studied could be modeled by two consecutive first-order reactions.The ratio of the elimination to the formation rate constant increased from the systems to which glutamine or alanine was added,over the control model system,to the model systems that contained lysine or cysteine.

机译：在140至200摄氏度的温度下加热的天冬酰胺-葡萄糖模型系统（0.01 M，pH 6）中研究了天冬酰胺以外氨基酸对丙烯酰胺（AA）形成/消除动力学的影响。 AA模型显着降低了AA产量，而添加谷氨酰胺对AA形成有很强的促进作用，而丙氨酸的添加则具有中性作用。这也通过AA形成/消除动力学来反映，对于所研究的所有模型系统都可以用两个模型进行建模在控制模型系统中，从添加谷氨酰胺或丙氨酸的系统到包含赖氨酸或半胱氨酸的模型系统，消除率与形成速率常数的比率均增加。

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《Biotechnology Progress》 |2005年第5期|共6页
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Wendie L.Claeys; Kristel De Vleeschouwer; Marc E.Hendrickx;
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中图分类生物工程学（生物技术）;
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1. Effect of Amino Acids on Acrylamide Formation and Elimination Kinetics [J] . Wendie L.Claeys, Kristel De Vleeschouwer, Marc E.Hendrickx Biotechnology Progress . 2005,第5期

机译：氨基酸对丙烯酰胺形成和消除动力学的影响
2. Role Of Precursors On The Kinetics Of Acrylamide Formation And Elimination Under Low Moisture Conditions Using A Multiresponse Approach - Part I: Effect Of The Type Of Sugar [J] . Kristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Food Chemistry . 2009,第1期

机译：低响应条件下多反应法在低水分条件下前体对丙烯酰胺形成和消除动力学的作用-第一部分：糖类型的影响
3. Role Of Precursors On The Kinetics Of Acrylamide Formation And Elimination Under Low Moisture Conditions Using A Multiresponse Approach - Part Ⅱ: Competitive Reactions [J] . Kristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Food Chemistry . 2009,第2期

机译：前体对低水分条件下多响应法在丙烯酰胺形成和消除动力学中的作用-第二部分：竞争性反应
4. MECHANISTIC PATHWAYS OF FORMATION OF ACRYLAMIDE FROM DIFFERENT AMINO ACIDS [C] . Varoujan A. Yaylayan, Carolina Perez Locas, Andrzej Wnorowski, ACS Symposium on Chemistry and Safety of Acrylamide in Food . 2005

机译：来自不同氨基酸的丙烯酰胺形成的机械路径
5. I. Synthesis of alpha-amino acid esters. Dynamic kinetic resolution of zirconaaziridines with an optically active carbon dioxide synthon. II. Mechanism of alpha-amino amidine formation from zirconaaziridines and carbodiimides. [D] . Tunge, Jon Alan. 2000

机译：I.α-氨基酸酯的合成。氧化锆氮杂环丁烷与旋光二氧化碳合成子的动态动力学拆分。二。由氧化锆氮丙啶和碳二亚胺形成α-氨基am的机理。
6. Effect of Different Amino Acids and Heating Conditions on the Formation of 2-Amino-1-methyl-6-phenylimidazo45-bpyridine (PhIP) and Its Kinetics Formation Using Chemical Model System [O] . Ainaatul Asmaa Ishak, Jinap Selamat, Rabiha Sulaiman, 2019

机译：化学模型系统研究不同氨基酸和加热条件对2-氨基-1-甲基-6-苯基咪唑并45-b吡啶（PhIP）的形成及其动力学的影响
7. Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system [O] . López-López, Antonio, Beato, Víctor Manuel, Sánchez, Antonio Higinio, 2015

机译：成熟的橄榄模型系统中选定的氨基酸和水溶性维生素对丙烯酰胺形成的影响

Effect of Amino Acids on Acrylamide Formation and Elimination Kinetics

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