>> Carbonyl or C=O (glucose) facilitates reaction (Maillard-type =browning effect).
>> High asparagine + sugar + temperature = high acrylamide.
>> Acrylamide can turns into Glycidamide, which is the actual CARCINOGENIC COMPOUND.
Some facts about Acrylamide:
Acrylamide is known to form adducts to DNA, potentially leading to DNA mutation.
Top 10 Foods for Acrylamide content:
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| Source: Environ Health Perspect. 2010 April; 118(4): A160–A167. |
>> There are some methods to minimize Acrylamide production:
Do not over-cook high carbohydrate foods.
Avoid foods high in asparagine and sugar.
Decrease asparagine levels in foods via genetic manipulation.
Hydrolyze asparagine with acid or amidases.
Acetylate asparagine to prevent formation of glycoside intermediates with sugar.
Research conditions that limit acrylamideformation.
When frying potatoes, use varieties that are low in sugar.
Fry foods in the range of 145-170ºC
Cook french fires to a golden yellow rather than a golden brown color.
Toast bread to the lightest color acceptable.
Soak raw potato slices in water for 15-30 minutes before frying or roasting.
Do not store raw potatoes in the refrigerator (the chilly environment of the fridge helps to convert the potato’s starch to sugar).
References:
1) Understanding Acrylamide (http://www.eoearth.org/article/Understanding_Acrylamide)
