Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systems.

@article{Vleeschouwer2006ImpactOP,
  title={Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systems.},
  author={Kristel De Vleeschouwer and Iesel Van der Plancken and Ann M van Loey and Marc E G Hendrickx},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 20},
  pages={7847-55}
}
The effect of pH on acrylamide formation and elimination kinetics was studied in an equimolar (0.1 M) asparagine-glucose model system in phosphate or citrate buffer, heated at temperatures between 120 and 200 degrees C. To describe the experimental data, a simplified kinetic model was proposed and kinetic parameters were estimated by combined nonlinear regression and numerical integration on the data obtained under nonisothermal conditions. The model was subsequently validated in a more… CONTINUE READING