利用微生物及其产生的酶控制食品中丙烯酰胺的形成

Controlling of acrylamide formation in foods by microorganisms and their enzymes

丙烯酰胺是高温加工食品中一种常见的对人体有潜在危害的化学物质,其主要通过美拉德反应生成,但美拉德反应对改善食品色泽、风味等起到重要作用,因此如何有效抑制食品中丙烯酰胺的形成成为国内外研究热点。利用微生物对原料进行预处理具有抑制食品中丙烯酰胺形成的作用。文章简要介绍了食品中的丙烯酰胺以及微生物抑制丙烯酰胺形成的主要途径,重点阐述了微生物预处理在食品加工过程中抑制丙烯酰胺形成的研究,旨在为今后食品中丙烯酰胺的减控研究提供参考。

Acrylamide is a potentially harmful chemical to human health which often formed during high-tempera- ture Maillard reaction. However, Maillard reaction has an important role on food color and flavor. The inhibition of acrylamide in foods got many attentions in domestic and abroad. Microorganism which is widely used in the food in- dustry was found to be able to inhibit the acrylamide formation in foods. The acrylamides in foods and the pathways of inhibiting formation of acrylamide are introduced. The paper is mainly focused on the inhibition formation of acrylam- ide in food processing by microorganism pretreatment and hope the study can provide a reference for further study on reducing acrylamides in foods.