کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6400072 | 1330716 | 2011 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impact of selected additives on acrylamide formation in asparagine/sugar Maillard model systems
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Impact of selected additives on acrylamide formation in asparagine/sugar Maillard model systems Impact of selected additives on acrylamide formation in asparagine/sugar Maillard model systems](/preview/png/6400072.png)
چکیده انگلیسی
The main purpose of this paper was to study the effect of selected additives, NaCl, NaHSO3, ascorbic acid, cysteine and allicin, on acrylamide (AA) formation in asparagine/fructose (Asn/Fru) and asparagine/glucose (Asn/Glc) by microwave processing. Our results showed that NaHSO3 and cysteine had the best reduction rate on AA formation, but the browning would be influenced by the addition of these additives. Ascorbic acid is another good inhibitor for AA formation both in Asn/Fru and Asn/Glc model systems, but the browning would be inhibited by the high concentration of ascorbic acid. Natural antioxidants are attractive candidates for the development of effective inhibitors for AA formation. In the present study, allicin effectively reduced AA formation and achieved a maximum reduction rate of > 50% for the use of allicin at a concentration of 0.0375% in Asn/Fru model system. While in Asn/Glc model system, allicin did not show good reduction rate. Through RSM study, the lowest AA content was 0.181 μg/mL by the addition of allicin in Asn/Fru and 0.029 μg/mL by the addition of ascorbic acid in Asn/Glc model system, respectively. The study could be regarded as a pioneer contribution on AA reduction in Maillard model system by the addition of allicin.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 44, Issue 1, January 2011, Pages 449-455
Journal: Food Research International - Volume 44, Issue 1, January 2011, Pages 449-455
نویسندگان
Yuan Yuan, Chang Shu, Bing Zhou, Xiaoli Qi, Jianguo Xiang,