Purpose of diploma thesis was to find differences between mixtures asparagine/glucose, asparagine/fructose and asparagine/sucrose when they were heated in differential scanning calorimetry system and together with an overview of literature find out and explain the connection between type of sugar and the formation of acrylamide during heat treatment of foodstuffs. We heated asparagine/sugar mixtures and individual components with constant speed of heating up to 130 °C. In separate experiment we followed changes in heat flow of mixtures and individual components while they were kept at 130 °C for at least one hour. We found out that thermograms of mixtures do differ, because sugars behave differently during heat treatment, thus influencing the reaction mechanism. After heating was completed, browning occurred in all samples, which suggests the occurrence of Maillard reaction. With literature data, we described the connection between type of sugar and formation of acrylamide, which depends on the reaction conditions. We confirmed that under conditions of our experiment (closed system, dry samples in solid form, low water content, high pressure) glucose is the most reactive sugar in the reaction with asparagine, followed by fructose and sucrose. These results do not necessarily mean that the reaction of asparagine with glucose produced more acrylamide than reaction of asparagine with fructose or sucrose, as we should analyze the products to prove that. Sucrose is not a reducing sugar, but prolonged heating at 130 °C caused some reactions that would require further research. By reviewing literature data, we concluded that higher temperatures are required for hydrolysis of sucrose and that its effect on acrylamide formation was not recorded during the heat treatment of foodstuffs.
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