Acrylamide in gingerbread:: Critical factors for formation and possible ways for reduction
Acrylamide in gingerbread:: Critical factors for formation and possible ways for reduction
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DOI：
10.1021/jf049648b
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发表时间：
2004-06-30
影响因子：
6.1
通讯作者：
Amadó, R
中科院分区：
文献类型：
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作者：
Amrein, TM;Schönbächler, B;Amadó, R
研究了成分、添加剂和工艺条件对姜饼中丙烯酰胺形成的影响。确定了还原糖和游离天冬酰胺的来源，并评估了不同烘焙剂对丙烯酰胺形成的影响。碳酸氢铵强烈促进丙烯酰胺的形成，但其N原子没有并入丙烯酰胺中，丙烯酸也不会在姜饼中形成丙烯酰胺。丙烯酰胺浓度和褐变强度均随着烘烤时间的延长而增加，并且相互相关。使用碳酸氢钠作为烘焙剂可将丙烯酰胺浓度降低>60%。游离天冬酰胺是丙烯酰胺形成的限制因素，但通过用蔗糖代替还原糖或添加有机酸也可以降低丙烯酰胺含量。结论是，通过使用碳酸氢钠作为烘焙剂、尽量减少游离天冬酰胺、避免长时间烘焙，可以显着减少姜饼中丙烯酰胺的含量。
The influence of ingredients, additives, and process conditions on acrylamide formation in gingerbread was investigated. The sources for reducing sugars and free asparagine were identified, and the effect of different baking agents on acrylamide formation was evaluated. Ammonium hydrogencarbonate strongly enhanced acrylamide formation, but its N atom was not incorporated into acrylamide, nor did acrylic acid form acrylamide in gingerbread. Acrylamide concentration and browning intensity both increased with baking time and correlated with each other. The use of sodium hydrogencarbonate as baking agent reduced the acrylamide concentration by >60%. Free asparagine was a limiting factor for acrylamide formation, but the acrylamide content could also be lowered by replacing reducing sugars with sucrose or by adding organic acids. It is concluded that a significant reduction of acrylamide in gingerbread can be achieved by using sodium hydrogencarbonate as baking agent, minimizing free asparagine, and avoiding prolonged baking.