Impact of selected additives on acrylamide formation in asparagine/sugar Maillard model systems
Impact of selected additives on acrylamide formation in asparagine/sugar Maillard model systems
复制标题
所选添加剂对天冬酰胺/糖美拉德模型系统中丙烯酰胺形成的影响
DOI：
10.1016/j.foodres.2010.09.025
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发表时间：
2011-01-01
影响因子：
8.1
通讯作者：
Xiang, Jianguo
中科院分区：
文献类型：
--
作者：
Yuan, Yuan;Shu, Chang;Xiang, Jianguo
研究了微波处理条件下添加剂NaCl、NaHSO 3、抗坏血酸、半胱氨酸和大蒜素对天冬酰胺/果糖（Asn/Fru）和天冬酰胺/葡萄糖（Asn/Glc）体系中丙烯酰胺（AA）生成的影响。结果表明，亚硫酸氢钠和半胱氨酸对AA的减少效果最好，但这两种添加剂的加入会影响布朗宁的发生。在Asn/Fru和Asn/Glc两种模型体系中，抗坏血酸对AA的形成也有较好的抑制作用，但高浓度的抗坏血酸会抑制布朗宁。天然抗氧化剂是开发有效的AA形成抑制剂的有吸引力的候选者。在本研究中，大蒜素有效地减少了AA的形成，在Asn/Fru模型系统中，当大蒜素的浓度为0.0375%时，达到了>50%的最大减少率。而在Asn/Glc模型体系中，大蒜素没有表现出良好的还原率。通过响应面法研究，在Asn/Fru模型体系中加入大蒜素后AA含量最低为0.181 μ g/mL，在Asn/Glc模型体系中加入抗坏血酸后AA含量最低为0.029 μ g/mL。该研究可以被视为通过添加大蒜素来降低Maillard模型系统中M的开创性贡献。(C)2010爱思唯尔有限公司版权所有。
The main purpose of this paper was to study the effect of selected additives, NaCl, NaHSO3, ascorbic acid, cysteine and allicin, on acrylamide (AA) formation in asparagine/fructose (Asn/Fru) and asparagine/glucose (Asn/Glc) by microwave processing. Our results showed that NaHSO3 and cysteine had the best reduction rate on AA formation, but the browning would be influenced by the addition of these additives. Ascorbic acid is another good inhibitor for AA formation both in Asn/Fru and Asn/Glc model systems, but the browning would be inhibited by the high concentration of ascorbic acid. Natural antioxidants are attractive candidates for the development of effective inhibitors for AA formation. In the present study, allicin effectively reduced AA formation and achieved a maximum reduction rate of >50% for the use of allicin at a concentration of 0.0375% in Asn/Fru model system. While in Asn/Glc model system, allicin did not show good reduction rate. Through RSM study, the lowest AA content was 0.181 mu g/mL by the addition of allicin in Asn/Fru and 0.029 mu g/mL by the addition of ascorbic acid in Asn/Glc model system, respectively. The study could be regarded as a pioneer contribution on M reduction in Maillard model system by the addition of allicin. (C) 2010 Elsevier Ltd. All rights reserved.