Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System
Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System
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DOI：
10.1021/jf901120m
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发表时间：
2009-08-12
影响因子：
6.1
通讯作者：
Ryan, Sean M.
中科院分区：
文献类型：
--
作者：
Levine, Robert A.;Ryan, Sean M.
利用模拟系统在密闭压力管中控制pH条件，在配方水中加入各种添加剂，测定丙烯酰胺(AA)的生成和消除。评估了钙作为CaCl2或CaCO3盐在小麦食品中减少AA形成的潜在有效性。由于二价Ca(2+)能够引起面团中pH的显著降低，而且众所周知，降低pH可以减少AA的形成，因此在某些情况下，有必要在烹饪前调整pH或使用pH匹配的对照。为了比较，还测定了氯化钠对AA形成的影响。结果表明，在配方水中加入0.04M的CaCl2，AA的降解率可达36%，而加入0.04M的氯化钠，AA的降解率为23%，当加入CaCO3模拟富钙面粉时，AA的降解率没有下降。
A model system was used to cook wheat flour and water dough pieces in sealed pressure tubes under controlled pH conditions and with various additives in the recipe water to determine acrylamide (AA) formation and elimination. The potential effectiveness of calcium as CaCl(2) or CaCO(3) salts to reduce the formation of AA in wheat based food products was assessed. Since the divalent Ca(2+) was capable of inducing significant pH reduction in the dough, and pH lowering is known to reduce AA formation, it was necessary in some cases to adjust the pH before cooking or use a pH matched control. For comparison, the effect of NaCl on AA formation was also determined. It was found that AA reduction up to 36% was obtained by adding CaCl(2) to the recipe water at a 0.04 M concentration, compared to 23% for 0.04 M NaCl, and there was no reduction when CaCO(3) was added to simulate a calcium enriched flour.