Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems
Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems
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DOI：
10.1016/j.foodchem.2021.130213
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发表时间：
2021-06-11
期刊：
影响因子：
8.8
通讯作者：
Orfila, Caroline
中科院分区：
文献类型：
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作者：
Champrasert, Ornicha;Chu, Jin;Orfila, Caroline
在化学和油炸马铃薯食品模型体系中，在两种加热方式（加热块和微波）下，研究了三种多糖（海藻酸钠、果胶和壳聚糖）对丙烯酰胺形成的抑制作用。在该化学体系中，丙烯酰胺的生成遵循二级反应动力学行为。常规加热和微波加热的活化能分别为17.85和110.78 kJ/mol。丙烯酰胺含量在180 ℃常规加热60 min后最高（27.88 ng/ml），微波加热60 s后高3.5倍（800 W，98.02 ng/ml）。海藻酸盐（0.3%w/v）和果胶（0.2%w/v）的解决方案有效地抑制丙烯酰胺形成的65%和56%，分别在常规加热，和36%和30%，分别在微波加热。在油炸前用海藻酸盐、果胶和壳聚糖（1%w/v）涂覆马铃薯分别显著抑制丙烯酰胺形成54%、51%和41%。然而，只有海藻酸盐和果胶在微波中略微降低了5%的丙烯酰胺。
The inhibitory effect of three polysaccharides (alginate, pectin and chitosan) on acrylamide formation was investigated in chemical and fried potato food model systems, under two heating regimes (heating block and microwave). In the chemical system, acrylamide formation followed a second order reaction kinetic behaviour. Activation energies (Ea) were 17.85 and 110.78 kJ/mol for conventional and microwave heating respectively. Acrylamide content was highest at 180 degrees C after 60 min conventional heating (27.88 ng/ml) and 3.5 fold higher after microwave heating for 60 s (800 W, 98.02 ng/ml). Alginate (0.3% w/v) and pectin (0.2% w/v) solutions efficiently inhibited acrylamide formation by 65% and 56% respectively under conventional heating, and 36% and 30% respectively under microwave heating. Coating potatoes with alginate, pectin and chitosan (1% w/v) prior to frying dramatically inhibited acrylamide formation by 54%, 51% and 41% respectively. However only alginate and pectin slightly reduced acrylamide by 5% in the microwave.