摘要
研究加热条件下7种氨基酸对丙烯酰胺的消除作用,发现半胱氨酸、赖氨酸和甘氨酸对丙烯酰胺有较好的消除效果,且其消除率随氨基酸添加量的增加而提高。半胱氨酸与丙烯酰胺物质的量比为1.5:1、在160℃条件下反应30min后,丙烯酰胺消除率达99.4%;赖氨酸、甘氨酸与丙烯酰胺的物质的量比为5:1、在160℃条件下反应30min后,丙烯酰胺消除率分别为66.7%和70.4%。同时,采用ESI-MS法检测到以上3种氨基酸与丙烯酰胺反应形成的加合物,并发现半胱氨酸可能通过不同途径消除丙烯酰胺。
Seven amino acids including glutamic acid, glutamine, aspartic acid, asparagine, lysine, glycine and cysteine were used to explore their effects on the elimination of acrylamide generated in heat-initiated reaction model systems. After 30 min of reaction with cysteine at 160 ℃ at a molar ratio of 1.5：1 （cysteine： acrylamide）, 99.4% of acrylamide was eliminated. Acrylamide showed an elimination rate of 66.7% and 70.4%, respectively after 30 min of reaction with lysine or glycine at a molar ratio of 5：1. ESI-MS analysis showed the formation of adducts of acrylamide with cysteine, lysine or glycine. Moreover, cysteine could eliminate acrylamide through different pathways.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第17期21-24,共4页
Food Science
基金
国家自然科学基金项目(31071596)
关键词
丙烯酰胺
氨基酸
消除
acrylamide
amino acids
elimination
