The Acrylamide is formed during frying from the reaction of asparagine and reducing sugars. Which of the following is NOT true about acrylamide formation The Acrylamide is formed during frying from the reaction of asparagine and reducing sugars. Which of the following is NOT true about acrylamide formation Acrylamide can be reduced by reducing the level of frying of the product Storing potatoes in the refrigerator prior to frying increases the amount of acrylamide because refrigerated potatoes have more free sugars Acrylamide can be prevented by adding protease enzymes to the food prior to cooking. It is a serious concern because acrylamide can cause DNA damage through the formation of crosslinksl
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Step 1: Identify the statements regarding acrylamide formation and its characteristics. Show more…
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Derrick D.
9. The following PEC diagram represents the relative potential energy and number of configurations of a mixture of free amino acids (FA) and the protein (Pr) they form when they react and polymerize. Which of the following statements is (are) true? FA Pr # Config Increasing the temperature will cause more amino acids to polymerize. Decreasing the temperature will cause the protein to break apart into free amino acids. Changing the temperature will have no effect on the protein. Increasing the temperature will cause the protein to break apart into free amino acids.
Adi S.
4. Several amino acid residues are shown below as part of a protein. Which of these is capable of undergoing a Maillard reaction with the open form of glucose? Circle the group of atoms that will under the Maillard reaction. 5. When meat is cooked, protein breaks down, as shown below. The degraded protein is able to undergo a Maillard reaction with glucose released from the breakdown of muscle glycogen. Using the structures below, explain how the protein is "breaking down" and why this facilitates a Maillard reaction with the glucose. 6. Ribose is also able to make an open chain form. Place a star next to the anomeric carbon of ribose, and circle the carbonyl group of atoms in the open form.
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