Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookies
Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookies
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天冬酰胺/葡萄糖模型系统和饼干中谷胱甘肽对丙烯酰胺的抑制作用
DOI：
10.1016/j.foodchem.2020.127171
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发表时间：
2020-11-01
期刊：
影响因子：
8.8
通讯作者：
Chen, Fang
中科院分区：
文献类型：
--
作者：
Zhu, Yuchen;Luo, Yinghua;Chen, Fang
在天冬酰胺/葡萄糖模型体系和饼干中研究了谷胱甘肽(GSH)对丙烯酰胺(AA)的抑制作用。在模型体系中加入GSH可显著抑制AA的形成。在120℃、140℃和160℃时，AA的下降水平分别为38-86%、57-82%和3-41%。此外，饼干中GSH的存在也抑制了AA的形成，但GSH水平与抑制率之间没有对应关系。在曲奇面团中添加0.05g/kg GSH，AA含量降低48%，曲奇口感有所改善，但对曲奇质构没有影响。动力学分析表明，GSH的应用不仅抑制了AA的生成，而且促进了AA的消除。综上所述，GSH可能是一种潜在的抑制食品加热过程中AA形成的抑制剂。
The inhibition effects of glutathione (GSH) on acrylamide (AA) in the asparagine/glucose model systems and cookies were investigated. The formation of AA was significantly inhibited by GSH addition in the model systems. The decreasing levels of AA were in the range of 38-86%, 57-82%, and 3-41% at 120, 140, and 160 degrees C, respectively. In addition, the presence of GSH in cookies also inhibited the AA formation, but with no corresponding relationship between the GSH level and the inhibition ratio. The addition of 0.05 g/kg GSH in cookie dough resulted in the decreasing of AA by 48%, some improvement in cookie lightness, but no influence on cookie texture. Kinetic analysis showed that the application of GSH not only inhibited the formation of AA but also improved the elimination of AA. In the summary, GSH could be a potential inhibitor to reduce the AA formation in food during the heating process.