Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation: acrylamide: acidulants, phytate and calcium.
Identifieur interne : 001C04 ( Main/Corpus ); précédent : 001C03; suivant : 001C05Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation: acrylamide: acidulants, phytate and calcium.
Auteurs : Yeonhwa Park ; Heewon Yang ; Jayne M. Storkson ; Karen J. Albright ; Wei Liu ; Robert C. Lindsay ; Michael W. ParizaSource :
- Advances in experimental medicine and biology [ 0065-2598 ] ; 2005.
English descriptors
- KwdEn :
- Acids (chemistry), Acrylamide (analysis), Acrylamide (toxicity), Calcium (analysis), Calcium (chemistry), Chromatography, Liquid (MeSH), Cooking (MeSH), Food Analysis (methods), Food Handling (MeSH), Gas Chromatography-Mass Spectrometry (MeSH), Hydrogen-Ion Concentration (MeSH), Ions (MeSH), Models, Chemical (MeSH), Models, Theoretical (MeSH), Phytic Acid (analysis), Plant Oils (analysis), Solanum tuberosum (MeSH), Temperature (MeSH), Time Factors (MeSH), Water (MeSH).
- MESH :
- chemical , analysis : Acrylamide, Calcium, Phytic Acid, Plant Oils.
- chemical , chemistry : Acids, Calcium.
- chemical , toxicity : Acrylamide.
- methods : Food Analysis.
- Chromatography, Liquid, Cooking, Food Handling, Gas Chromatography-Mass Spectrometry, Hydrogen-Ion Concentration, Ions, Models, Chemical, Models, Theoretical, Solanum tuberosum, Temperature, Time Factors, Water.
Abstract
We previously reported that in potato chip and French fry models, the formation of acrylamide can be reduced by controlling pH during processing steps, either by organic (acidulants) or inorganic acids. Use of phytate, a naturally occurring chelator, with or without Ca++ (or divalent ions), can reduce acrylamide formation in both models. However, since phytate itself is acidic, the question remains as to whether the effect of phytate is due to pH alone or to additional effects. In the French fry model, the effects on acrylamide formation of pH, phytate, and/or Ca++ in various combinations were tested in either blanching or soaking (after blanching) steps. All treatments significantly reduced acrylamide levels compared to control. Among variables tested, pH may be the single most important factor for reducing acrylamide levels, while there were independent effects of phytate and/or Ca++ in this French fry model. We also developed a mathematical formula to estimate the final concentration of acrylamide in a potato chip model, using variables that can affect acrylamide formation: glucose and asparagine concentrations, cut potato surface area and shape, cooking temperature and time, and other processing conditions.
DOI: 10.1007/0-387-24980-X_26
PubMed: 16438310
Links to Exploration step
pubmed:16438310Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation: acrylamide: acidulants, phytate and calcium.</title><author><name sortKey="Park, Yeonhwa" sort="Park, Yeonhwa" uniqKey="Park Y" first="Yeonhwa" last="Park">Yeonhwa Park</name><affiliation><nlm:affiliation>Food Research Institute, University of Wisconsin-Madison, 1925 Willow Dr., Madison, WI 53706, USA. ypark2@wisc.edu</nlm:affiliation></affiliation></author><author><name sortKey="Yang, Heewon" sort="Yang, Heewon" uniqKey="Yang H" first="Heewon" last="Yang">Heewon Yang</name></author><author><name sortKey="Storkson, Jayne M" sort="Storkson, Jayne M" uniqKey="Storkson J" first="Jayne M" last="Storkson">Jayne M. Storkson</name></author><author><name sortKey="Albright, Karen J" sort="Albright, Karen J" uniqKey="Albright K" first="Karen J" last="Albright">Karen J. Albright</name></author><author><name sortKey="Liu, Wei" sort="Liu, Wei" uniqKey="Liu W" first="Wei" last="Liu">Wei Liu</name></author><author><name sortKey="Lindsay, Robert C" sort="Lindsay, Robert C" uniqKey="Lindsay R" first="Robert C" last="Lindsay">Robert C. Lindsay</name></author><author><name sortKey="Pariza, Michael W" sort="Pariza, Michael W" uniqKey="Pariza M" first="Michael W" last="Pariza">Michael W. Pariza</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2005">2005</date><idno type="RBID">pubmed:16438310</idno><idno type="pmid">16438310</idno><idno type="doi">10.1007/0-387-24980-X_26</idno><idno type="wicri:Area/Main/Corpus">001C04</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">001C04</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation: acrylamide: acidulants, phytate and calcium.</title><author><name sortKey="Park, Yeonhwa" sort="Park, Yeonhwa" uniqKey="Park Y" first="Yeonhwa" last="Park">Yeonhwa Park</name><affiliation><nlm:affiliation>Food Research Institute, University of Wisconsin-Madison, 1925 Willow Dr., Madison, WI 53706, USA. ypark2@wisc.edu</nlm:affiliation></affiliation></author><author><name sortKey="Yang, Heewon" sort="Yang, Heewon" uniqKey="Yang H" first="Heewon" last="Yang">Heewon Yang</name></author><author><name sortKey="Storkson, Jayne M" sort="Storkson, Jayne M" uniqKey="Storkson J" first="Jayne M" last="Storkson">Jayne M. Storkson</name></author><author><name sortKey="Albright, Karen J" sort="Albright, Karen J" uniqKey="Albright K" first="Karen J" last="Albright">Karen J. Albright</name></author><author><name sortKey="Liu, Wei" sort="Liu, Wei" uniqKey="Liu W" first="Wei" last="Liu">Wei Liu</name></author><author><name sortKey="Lindsay, Robert C" sort="Lindsay, Robert C" uniqKey="Lindsay R" first="Robert C" last="Lindsay">Robert C. Lindsay</name></author><author><name sortKey="Pariza, Michael W" sort="Pariza, Michael W" uniqKey="Pariza M" first="Michael W" last="Pariza">Michael W. Pariza</name></author></analytic><series><title level="j">Advances in experimental medicine and biology</title><idno type="ISSN">0065-2598</idno><imprint><date when="2005" type="published">2005</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acids (chemistry)</term><term>Acrylamide (analysis)</term><term>Acrylamide (toxicity)</term><term>Calcium (analysis)</term><term>Calcium (chemistry)</term><term>Chromatography, Liquid (MeSH)</term><term>Cooking (MeSH)</term><term>Food Analysis (methods)</term><term>Food Handling (MeSH)</term><term>Gas Chromatography-Mass Spectrometry (MeSH)</term><term>Hydrogen-Ion Concentration (MeSH)</term><term>Ions (MeSH)</term><term>Models, Chemical (MeSH)</term><term>Models, Theoretical (MeSH)</term><term>Phytic Acid (analysis)</term><term>Plant Oils (analysis)</term><term>Solanum tuberosum (MeSH)</term><term>Temperature (MeSH)</term><term>Time Factors (MeSH)</term><term>Water (MeSH)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Acrylamide</term><term>Calcium</term><term>Phytic Acid</term><term>Plant Oils</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Acids</term><term>Calcium</term></keywords><keywords scheme="MESH" type="chemical" qualifier="toxicity" xml:lang="en"><term>Acrylamide</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Analysis</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Chromatography, Liquid</term><term>Cooking</term><term>Food Handling</term><term>Gas Chromatography-Mass Spectrometry</term><term>Hydrogen-Ion Concentration</term><term>Ions</term><term>Models, Chemical</term><term>Models, Theoretical</term><term>Solanum tuberosum</term><term>Temperature</term><term>Time Factors</term><term>Water</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">We previously reported that in potato chip and French fry models, the formation of acrylamide can be reduced by controlling pH during processing steps, either by organic (acidulants) or inorganic acids. Use of phytate, a naturally occurring chelator, with or without Ca++ (or divalent ions), can reduce acrylamide formation in both models. However, since phytate itself is acidic, the question remains as to whether the effect of phytate is due to pH alone or to additional effects. In the French fry model, the effects on acrylamide formation of pH, phytate, and/or Ca++ in various combinations were tested in either blanching or soaking (after blanching) steps. All treatments significantly reduced acrylamide levels compared to control. Among variables tested, pH may be the single most important factor for reducing acrylamide levels, while there were independent effects of phytate and/or Ca++ in this French fry model. We also developed a mathematical formula to estimate the final concentration of acrylamide in a potato chip model, using variables that can affect acrylamide formation: glucose and asparagine concentrations, cut potato surface area and shape, cooking temperature and time, and other processing conditions.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">16438310</PMID><DateCompleted><Year>2006</Year><Month>02</Month><Day>27</Day></DateCompleted><DateRevised><Year>2016</Year><Month>11</Month><Day>09</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0065-2598</ISSN><JournalIssue CitedMedium="Print"><Volume>561</Volume><PubDate><Year>2005</Year></PubDate></JournalIssue><Title>Advances in experimental medicine and biology</Title><ISOAbbreviation>Adv Exp Med Biol</ISOAbbreviation></Journal><ArticleTitle>Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation: acrylamide: acidulants, phytate and calcium.</ArticleTitle><Pagination><MedlinePgn>343-56</MedlinePgn></Pagination><Abstract><AbstractText>We previously reported that in potato chip and French fry models, the formation of acrylamide can be reduced by controlling pH during processing steps, either by organic (acidulants) or inorganic acids. Use of phytate, a naturally occurring chelator, with or without Ca++ (or divalent ions), can reduce acrylamide formation in both models. However, since phytate itself is acidic, the question remains as to whether the effect of phytate is due to pH alone or to additional effects. In the French fry model, the effects on acrylamide formation of pH, phytate, and/or Ca++ in various combinations were tested in either blanching or soaking (after blanching) steps. All treatments significantly reduced acrylamide levels compared to control. Among variables tested, pH may be the single most important factor for reducing acrylamide levels, while there were independent effects of phytate and/or Ca++ in this French fry model. We also developed a mathematical formula to estimate the final concentration of acrylamide in a potato chip model, using variables that can affect acrylamide formation: glucose and asparagine concentrations, cut potato surface area and shape, cooking temperature and time, and other processing conditions.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Park</LastName><ForeName>Yeonhwa</ForeName><Initials>Y</Initials><AffiliationInfo><Affiliation>Food Research Institute, University of Wisconsin-Madison, 1925 Willow Dr., Madison, WI 53706, USA. ypark2@wisc.edu</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Yang</LastName><ForeName>Heewon</ForeName><Initials>H</Initials></Author><Author ValidYN="Y"><LastName>Storkson</LastName><ForeName>Jayne M</ForeName><Initials>JM</Initials></Author><Author ValidYN="Y"><LastName>Albright</LastName><ForeName>Karen J</ForeName><Initials>KJ</Initials></Author><Author ValidYN="Y"><LastName>Liu</LastName><ForeName>Wei</ForeName><Initials>W</Initials></Author><Author ValidYN="Y"><LastName>Lindsay</LastName><ForeName>Robert C</ForeName><Initials>RC</Initials></Author><Author ValidYN="Y"><LastName>Pariza</LastName><ForeName>Michael W</ForeName><Initials>MW</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>Adv Exp Med Biol</MedlineTA><NlmUniqueID>0121103</NlmUniqueID><ISSNLinking>0065-2598</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000143">Acids</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D007477">Ions</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010938">Plant Oils</NameOfSubstance></Chemical><Chemical><RegistryNumber>059QF0KO0R</RegistryNumber><NameOfSubstance UI="D014867">Water</NameOfSubstance></Chemical><Chemical><RegistryNumber>20R035KLCI</RegistryNumber><NameOfSubstance UI="D020106">Acrylamide</NameOfSubstance></Chemical><Chemical><RegistryNumber>7IGF0S7R8I</RegistryNumber><NameOfSubstance UI="D010833">Phytic Acid</NameOfSubstance></Chemical><Chemical><RegistryNumber>SY7Q814VUP</RegistryNumber><NameOfSubstance UI="D002118">Calcium</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000143" MajorTopicYN="N">Acids</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D020106" MajorTopicYN="N">Acrylamide</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName><QualifierName UI="Q000633" MajorTopicYN="Y">toxicity</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002118" MajorTopicYN="N">Calcium</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002853" MajorTopicYN="N">Chromatography, Liquid</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003296" MajorTopicYN="Y">Cooking</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005504" MajorTopicYN="N">Food Analysis</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008401" MajorTopicYN="N">Gas Chromatography-Mass Spectrometry</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006863" MajorTopicYN="N">Hydrogen-Ion Concentration</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D007477" MajorTopicYN="N">Ions</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008956" MajorTopicYN="N">Models, Chemical</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008962" MajorTopicYN="N">Models, Theoretical</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010833" MajorTopicYN="N">Phytic Acid</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010938" MajorTopicYN="N">Plant Oils</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D011198" MajorTopicYN="N">Solanum tuberosum</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013696" MajorTopicYN="N">Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013997" MajorTopicYN="N">Time Factors</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014867" MajorTopicYN="N">Water</DescriptorName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2006</Year><Month>1</Month><Day>28</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2006</Year><Month>2</Month><Day>28</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2006</Year><Month>1</Month><Day>28</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">16438310</ArticleId><ArticleId IdType="doi">10.1007/0-387-24980-X_26</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Bois/explor/WillowV1/Data/Main/Corpus
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001C04 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Corpus/biblio.hfd -nk 001C04 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Bois
|area= WillowV1
|flux= Main
|étape= Corpus
|type= RBID
|clé= pubmed:16438310
|texte= Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation: acrylamide: acidulants, phytate and calcium.
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Main/Corpus/RBID.i -Sk "pubmed:16438310" \
| HfdSelect -Kh $EXPLOR_AREA/Data/Main/Corpus/biblio.hfd \
| NlmPubMed2Wicri -a WillowV1
| This area was generated with Dilib version V0.6.37. |  |