Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking
Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking
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DOI：
10.1002/jsfa.7162
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发表时间：
2016-02-01
影响因子：
4.1
通讯作者：
Xu, Zhixiang
中科院分区：
文献类型：
--
作者：
Li, Jinwang;Zuo, Jie;Xu, Zhixiang
背景：丙烯酰胺（AA）因其神经毒性、遗传毒性和生殖/发育毒性而受到全世界的关注。因此，在食品加工过程中尽量减少AA形成的方法至关重要。结果：本研究采用响应面法研究了天冬酰胺/葡萄糖低水分模型体系中AA的形成和消除。并评价了大蒜粉对AA形成/消除动力学的影响。在200℃加热6 min后，葡萄糖用量为1.2 mmol，天冬酰胺用量为1.2 mmol， AA含量达到最大值（674.0 nmol）。大蒜粉的加入大大降低了AA含量。与不添加大蒜粉相比，添加质量分数为0.05 g的大蒜粉对AA的还原率为43%。大蒜粉在代优势动力学阶段抑制AA的形成，对降解优势动力学阶段无影响。研究了大蒜粉对面包中AA形成及面包品质的影响。在面团中添加15 ~ 500 g大蒜粉质量分数显著（P < 0.05）降低了AA的形成（降低率为46%），对面包的感官品质无明显影响。结论：本研究为降低面包和其他热处理的富含淀粉食品中AA含量提供了可能的方法。(C) 2015年化学工业学会
BACKGROUND: Acrylamide (AA) is of concern worldwide because of its neurotoxicity, genotoxicity and reproductive/developmental toxicity. Consequently, methods for minimizing AA formation during food processing are vital.RESULTS: In this study, the formation and elimination of AA in an asparagine/glucose low-moisture model system were investigated by response surface methodology. The effect of garlic powder on the kinetics of AA formation/elimination was also evaluated. The AA content reached a maximum level (674.0 nmol) with 1.2 mmol of glucose and 1.2 mmol of asparagine after heating at 200 degrees C for 6 min. The AA content was greatly reduced with the addition of garlic powder. Compared to without garlic powder, an AA reduction rate of 43% was obtained with addition of garlic powder at a mass fraction of 0.05 g. Garlic powder inhibited AA formation during the generation-predominant kinetic stage and had no effect on the degradation-predominant kinetic stage. The effect of garlic powder on AA formation in bread and bread quality was also investigated. Adding a garlic powder mass fraction of 15 g to 500 g of dough significantly (P < 0.05) reduced the formation of AA (reduction rate of 46%) and had no obvious effect on the sensory qualities of the bread.CONCLUSION: This study provides a possible method for reducing the AA content in bread and other heat-treated starch-rich foods. (C ) 2015 Society of Chemical Industry