As　a　possible　human　carcinogen,　acrylamide　has　been　in　the　highlights　of　the　risk　assessment　of　food.　However,　its　actual　health　risk　in　the　complicated　food　matrix　is　lack　of　convincing　evidences.　Foods　are　rich　in　micelles,　with　which　acrylamide　may　have　a　strong　interaction.　This　study　set　off　to　study　the　interaction　between　acrylamide　and　micelles　in　French　fries　and　the　aqueous　extracts　(FAE),　by　determination　of　acrylamide　diffusion　rates　across　the　semi-permeable　membrane,　the　critical　micelle　concentration　(CMC)　of　French　fries　and　the　influence　of　microfiltration　on　the　content　of　acrylamide　quantified　by　UV　absorbance　at　200　nm.　It　is　revealed　that　the　diffusion　rate　of　acrylamide　was　significantly　suppressed　by　the　French　fry　matrix.　The　FAE　contains　micellar　particles　with　average　D(h　)of　370　nm　and　CMC　of　18.6　mg/mL　(French　fry　dry　weight/water).　The　microfiltration　(0.22　mu　m)　dramatically　increased　the　determined　value　of　acrylamide　in　the　FAE　filtrates,　indicating　the　release　of　bound　acrylamide　from　micelles　caused　by　the　interface　shearing　force　of　filtration.　This　bonding　may　affect　the　biological　impacts　and　toxicity　of　acrylamide　by　shielding　it　from　direct　contact　with　cells　or　other　biological　substance,　providing　a　new　perspective　for　the　risk　assessment　of　acrylamide　in　food　matrix.