Glu-Asn食品模拟体系中丙烯酰胺的形成规律

Formation of Acrylamide in the Glucose-Asparagine Food Model Systems

以葡萄糖和天冬酰胺为主要反应物,建立美拉德模拟体系,研究不同的反应条件和不同种类的糖对模拟体系中丙烯酰胺生成的作用规律。结果表明:温度是丙烯酰胺形成的重要因素。在120~180℃条件下丙烯酰胺含量与温度呈正相关的趋势,200℃时丙烯酰胺含量呈先上升后下降的趋势;模拟体系的初始p H值小于8时,丙烯酰胺含量随p H值升高而增加,当p H=8时其达到最大值,继续升高p H值,丙烯酰胺含量开始下降,说明高p H值条件不利于丙烯酰胺的生成;Glc/Asn物质的量比接近1∶1时反应生成的丙烯酰胺最多,且天冬酰胺过量引起的影响要小于葡萄糖过量引起的影响;半乳糖、果糖和蔗糖对丙烯酰胺的生成起促进作用,甘露醇、赤藓糖醇、山梨醇、β-环糊精对丙烯酰胺的抑制作用较为明显,前三者均有各自的最佳抑制浓度。丙烯酰胺抑制率与β-环糊精加入量呈正相关趋势。β-葡聚糖的浓度对丙烯酰胺最终形成几乎没有影响。

The glucose/asparagine model system for maillard reactions were established, and the formation rule of acrylamide was invesigated. The results demonstrated that reaction temperature is a key factor for acrylamide formation.With the increase of heating temperature from 120 ℃ to 180 ℃, the acrylamide concentration increased. Whereas the concentration of acrylamide increases at first and then decreases at 200 ℃. At pH8.0, acrylamide content increased with the increasing pH value, reaching the maximum at pH 8.0 whereas the acrylamide content decreased with the increase of pH. Thus it is a good way to control acrylamide formation by reducing pH values of the food systems. The content of acrylamide is maximum in the equivalent molar ration of glucose and asparagine, and glucose is much more important for acrylamide formation than asparagine. Addition of cyclodextrin, mannitol, sorbitol and erythritol eliminated the formed acrylamide, while addition of galactose, fructose and sucrose promoted its formation. In addition, there is positive correlation between inhibition rate of acrylamide and concentration of cyclodextrin. β-glucan had no significant effect on acrylamide content.