Document Detail

Tests for the depolymerization of polyacrylamides as a potential source of acrylamide in heated foods.
MedLine Citation:
PMID:  14582965     Owner:  NLM     Status:  MEDLINE    
This study was conducted to test the possibility that polyacrylamides used in agriculture may contribute to acrylamide formation in heated foods by thermal depolymerization. Two samples of polyacrylamide with low molecular weights of 1.5 and 10 kDa were used to test for in-chain and end-chain depolymerization. They were added as aqueous solutions to filter paper for heating in a drying/dry environment and added to a cooking oil for heating in a fatty environment. The heating conditions were 175 degrees C for 15 and 30 min, respectively. Both regimens were tested in the absence and presence of the redox-active metal ions Fe(III) and Cu(II), and all tests were conducted without the exclusion of atmospheric oxygen. There was no evidence of any significant depolymerization of polyacrylamide to free acrylamide monomer, <0.04%. In fact, residual levels of acrylamide present already in the low molecular weight polymers were seen to fall by 50-80% on heating. Consequently, it is concluded that even if polyacrylamides were to contaminate agricultural crops and foods derived therefrom (which itself is an unproven suggestion), there is no evidence that the polymers would depolymerize on heating of the food to form acrylamide in any significant amount.
Jongsung S Ahn; Laurence Castle
Related Documents :
19049155 - Preparation of akaganeite nanorods and their transformation to sphere shape hematite.
25218705 - Infant exposure to polybrominated diphenyl ethers (pbdes) via consumption of homemade b...
22051355 - Making implicit measures of associations with snack foods more negative through evaluat...
21992805 - Leg allometry in ants: extreme long-leggedness in thermophilic species.
22574635 - A total diet study of nickel intake in a spanish population (canary islands).
24330325 - The cost-effectiveness and consumer acceptability of taxation strategies to reduce rate...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  51     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2003 Nov 
Date Detail:
Created Date:  2003-10-29     Completed Date:  2004-01-06     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  6715-8     Citation Subset:  IM    
Department for Environment Food and Rural Affairs, Central Science Laboratory, Sand Hutton, York YO41 1LZ, United Kingdom.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Acrylamide / analysis*,  chemistry*
Acrylic Resins / chemistry*
Crops, Agricultural / chemistry
Food Contamination*
Hot Temperature*
Polymers / chemistry*
Reg. No./Substance:
0/Acrylic Resins; 0/Polymers; 79-06-1/Acrylamide; 9003-05-8/polyacrylamide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Phylogeny of Astragalus in China: molecular evidence from the DNA sequences of 5S rRNA spacer, ITS, ...
Next Document:  Inhomogeneities in the chemical structure of sugarcane bagasse lignin.