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三种氨基酸及其美拉德反应产物对丙烯酰胺生成的抑制作用 被引量：2

Inhibition of Acrylamide Formation by Three Amino Acids and Their Maillard Reaction Products
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摘要 食品中的丙烯酰胺(AA)主要是由食品中含有的还原糖和氨基酸,在120℃以上的高温油炸、煎炸或烧烤时通过美拉德反应而生成。研究了赖氨酸、甘氨酸和牛磺酸等氨基酸及由这3种氨基酸与葡萄糖或果糖生成的6种美拉德反应产物对Asn-Glc和Asn-Fru模拟反应体系中AA生成的抑制作用和反应体系的褐变程度,及其抗氧化性的影响。结果表明,氨基酸及美拉德反应产物对模拟体系中AA的生成均有显著的抑制作用;添加氨基酸及美拉德反应产物使模拟体系吸光度增高,但赖氨酸—果糖美拉德反应产物添加后模拟体系吸光度无明显变化;所有添加物均使模拟体系的DPPH及ABTS自由基清除率显著增高。 Acrylamide（AA） in foods is mainly generated through Maillard reaction（MR）,in which reducing sugars and amino acids reacted at the temperature above 120 ℃.Six Maillard reaction products（MRPs） are prepared by MR between three amino acids（lysine,glycine or taurine） and reducing sugars（glucose or fructose）.The inhibitory effects on AA generation of three amino acids and six MRPs,and effect of their addition on browning development and antioxidant activity in Asn-Glc and Asn-Fru model system have been investigated.The results show that all additives have inhibitory effect on AA formation.At the same time,addition of three amino acids and their MRPs increase browning intensity and ABTS and DPPH free radical scavenging activity.While the browning intensity is not increased with addition of the lysine-fructose MRPs.
作者 冷文慧 郝瑞芳 景浩
机构地区 中国农业大学食品科学与营养工程学院
出处 《农产品加工（下）》 2012年第2期60-64,共5页 Farm Products Processing
关键词 氨基酸 美拉德反应产物 丙烯酰胺 模拟体系 amino acid Maillard reaction products acrylamide the model system
分类号 TS201 [轻工技术与工程—食品科学]
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参考文献16

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二级参考文献21

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共引文献44

同被引文献49

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二级引证文献8

农产品加工（下）
2012年 第2期

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