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- Title
氨基酸对葡萄糖-天冬酰胺模拟体系中丙烯酰胺形成的抑制作用研究.
- Authors
周艳玲; 梁文娟; 高 晴; 董文明; 和劲松
- Abstract
Objective To study the effect of 4 kinds of amino acids on the formation of acrylamide in the glucose-asparagine simulation system. Methods The glucose-asparagine group was used as the control group, and on this basis, 4 kinds of amino acids, including cysteine, glycine, lysine and glutamic acid were added respectively as the experimental group. The reaction was carried out at 140 °C for 5~30 min, and the degree of browning, color difference value, the content of acrylamide produced and the content of residual glucose in the simulated system after the reaction were determined. Results Among the 4 kinds of amino acids, cysteine and glutamic acid had the good inhibitory effects on browning degrees and color difference values, cysteine and lysine had rapid consumption effects on the substrate glucose. In addition, cysteine had the good inhibitory effect on acrylamide, where its inhibitory rate was (76.00±0.73)%, whereas the inhibitory rates of other amino acids were glycine of (38.39±0.44)%, lysine of (51.03±3.09)% and glutamate of (28.76±2.43)%. Further research found that when 4.2 mmol cysteine was added, the inhibition rate of acrylamide reached (95.32±0.47)%. Conclusion Among the 4 kinds of amino acids, cysteine has a good inhibitory effect on the formation of acrylamide and has a good effect on reducing the browning degree, color difference value and glucose content of the glucose-asparagine simulation system.
- Publication
Journal of Food Safety & Quality, 2022, Vol 13, Issue 8, p2565
- ISSN
2095-0381
- Publication type
Article