甘氨酸和淀粉膜对面包中丙烯酰胺的协同控制作用

Synergistic Effect of Glycine and Starch Coating on Reduction of Acrylamide in Bread

研究面包配料中添加甘氨酸和在面团表面涂刷淀粉膜对面包表皮中丙烯酰胺的协同控制作用。甘氨酸对丙烯酰胺的抑制效果非常显著,当甘氨酸的添加量为面粉的0.1%时,对丙烯酰胺的抑制率达到80.5%;当甘氨酸添加量为面粉的3%时,能将丙烯酰胺含量减少到检测限(<1μg/kg)以下。在对面团进行焙烤前,将面团表面涂刷不同的淀粉膜,能够抑制面包中的丙烯酰胺20%以上;抑制效果由高到低分别为:混合淀粉膜>马铃薯淀粉膜>玉米淀粉膜。将两种方法结合,甘氨酸在低添加量(0.1%)时结合玉米淀粉膜,对丙烯酰胺的抑制率增加到85.1%,同时还能较好地保持面包的外观颜色。甘氨酸与天冬酰胺竞争底物和淀粉膜中限制性前体物质天冬酰胺的大量减少,是面包中丙烯酰胺的生成量显著降低的主要原因。

The aim of this paper was to explore the synergistic effect of adding glycine and starch coating on reduction of acrylamide in bread crust.The inhibitory effect of glycine was significant.The percentage inhibition of acrylamide was 80.5%when glycine was added at 0.1%to flour and no acrylamide was detected at an addition level of 3%.Starch coating on the surface of the fermented dough prior to baking decreased acrylamide content by more than 20%.The inhibitory effects of different starch coatings were in the decreasing order of mixed starch coating>potato starch coating>corn starch coating.The inhibitory effect of corn starch coating was increased to 85.1%when the addition level of glycine was 0.1%while maintaining the attractive color of bread.The significant decrease in the acrylamide content in bread was due to substrate competition between glycine and asparagine in the Maillard reaction and the reduction of a significant amount of the limiting precursor asparagine in coating-forming solutions.