part 11 Flashcards
1
Q
formed in plant based foods rich in starch, based on rxn between reducing CHO and asparagine
A
acrylamide
2
Q
is starch a reducing carb?
A
no…
3
Q
possible alt. path of formation for acrylamide?
A
TAG hydrolysis to glycerol–>oxidation–>acrolein–>acrylamide (when no reducing CHO)
4
Q
where does acrylamide in water come from?
A
enviro contaminants
5
Q
why coke so low in acrylamide?
A
use very pure water, not any protein/a.a. to react
6
Q
toxicity of acrylamide:
A
^ tumours, carcinogen/neurotoxin–>animals
7
Q
how reduce acrylamide?
A
reduce potato and fried food consumption, adjust food cooking temps/times, soak potato in water before cooking, toast bread to light brown; plant breeding/gene manipulation to ^ asparaginase lvls
8
Q
human excretion of acrylamide as
A
mercapturic acids
