Inhibition of acrylamide formation in asparagine/glucose model systems by glycine addition

Maillard reaction was proved as the main pathway to form acrylamide.In order to study the mechanism of inhibition of acrylamide formation in asparagine/glucose model systems by glycine addition,the model systems were heated in 90～120℃ for 4 hours.The formation of acrylamide,decrease of asparagine,glucose and glycine,increase of Absorbance at 420nm and the kinetic analysis on glycine and asparagine degradation were discussed in the glucose/asparagine/glycine model reaction systems.It concluded that glycine significantly inhibited the formation of acrylamide.Glycine and asparagine competed with each other in the model systems.