Mechanistic evidence for the effect of sulphur-based additive: methionine, on acrylamide reduction
Mechanistic evidence for the effect of sulphur-based additive: methionine, on acrylamide reduction
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DOI：
10.1080/19440049.2021.1925166
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发表时间：
2021-05-22
影响因子：
2.9
通讯作者：
Nelson, Peter Nattaniel
中科院分区：
文献类型：
--
作者：
Augustine, Dahryn Andilla;Bent, Grace-Anne;Nelson, Peter Nattaniel
食品中不可避免地存在丙烯酰胺，这促使人们寻找一种合适的食品添加剂，一种在不改变食品质量或损害消费者健康的情况下成功降低膳食丙烯酰胺含量的添加剂。本研究的目的是研究硫基添加剂和氨基酸蛋氨酸对丙烯酰胺还原的影响。色谱测量支持的差示扫描量热法表明，蛋氨酸与丙烯酰胺在160℃的可能最佳温度下相互作用，从而不利于丙烯酰胺的聚合。通过密度泛函理论模型（DFT/6-31 + G(d)/RCAM-B3LYP）对蛋氨酸-丙烯酰胺相互作用的分析表明，蛋氨酸的还原作用可能是由丙烯酰胺的乙烯基在硫原子(增量G（f) = -53 kJ mol(-1)）和氨基(增量G（f) = -11.84 kJ mol(-1)）上的michael型偶联驱动的。前一种共轭途径产生的产物在热力学上更可行。
The unavoidable presence of acrylamide in foods has fuelled the search for a suitable food additive, one that can successfully mitigate dietary acrylamide levels without changing food quality or compromising the health of consumers. The purpose of this study was to investigate the effect of a sulphur-based additive and amino acid, methionine, on acrylamide reduction. Differential scanning calorimetry, supported by chromatographic measurements, has shown that methionine interacts with acrylamide at a possible optimum temperature of 160 degrees C, thereby disfavouring acrylamide polymerisation. Analysis of the methionine-acrylamide interaction via density functional theoretical modelling (DFT/6-31 + G(d)/RCAM-B3LYP) revealed that methionine's reducing effect may be driven by a Michael-type conjugation of the vinyl group of acrylamide at both the sulphur atom ( increment G(f) = -53 kJ mol(-1)) and the amino group ( increment G(f) = -11.84 kJ mol(-1)) of methionine. The former conjugation pathway results in a product that is more thermodynamically feasible.