Search Thermo Fisher Scientific
Search Thermo Fisher Scientific
General Description
• Acrylamide is an organic amide compound mainly used to as a monomer in the synthesis of polyacrylamide
• Acrylamide is formed in foods containing carbohydrates in its composition, mainly when these foods are fried, grilled or baked
Applications
• In laboratory experiments acrylamide participates in chemical reactions as an intermediate in the preparation of N-methylol acrylamide and N-butoxyacrylamide compounds
• For molecular usage, this compound can be used as a carrier and is involved in the precipitation of small amounts of DNA
• In molecular experiments it is used in gel electrophoresis, including western blot, and SDS-PAGE, to separate proteins and macromolecules based on their size and charge
Literature References
Pelucchi, C.; Bosetti, C.; Galeone, C.; La Vecchia, C. Dietary acrylamide and cancer risk: An updated meta-analysis. Int. J. Cancer 2015, 136 (12), 2912-2922.
Vaclavik, L.; Capuano, E.; Gökmen, V.; Hajslova, J. Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source. Food Chem. 2015, 173, 290-297.