Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center, Center for Microbial and Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.
J Agric Food Chem. 2010 Nov 24;58(22):11740-8. doi: 10.1021/jf102697b. Epub 2010 Oct 25.
The effect of high pressure-high temperature (HPHT) processing on the formation of acrylamide and other Maillard-type reaction compounds was investigated in order to elucidate the impact of HPHT conditions on the different stages of the Maillard reaction. This study was performed in equimolar asparagine-glucose model systems that were treated at various HP/HT conditions (100-115 °C, 400-700 MPa, 0-60 min), and, for comparison, the model system was also heat-treated at ambient pressure. On the treated samples, the concentration of acrylamide, reactants, hydroxymethylfurfural, organic acids, and melanoidins was determined and the pH prior to and after treatment was measured. Based on the measured responses, the retarding effect of high pressure on the overall Maillard reaction was demonstrated; no or little differences were observed between 400 and 700 MPa. The study was conducted in two types of buffer, i.e. phosphate and MES buffer. In case of acrylamide, aspartic acid and browning, a higher concentration was generated in the MES buffer system, but these differences with the phosphate buffer system could be ascribed to pH changes resulting from the application of combined high pressure and high temperature. Based on the results, acrylamide formation is not expected to pose a major hazard to HPHT-treated products.
为了阐明高压高温（HPHT）条件对美拉德反应不同阶段的影响，研究了 HPHT 处理对丙烯酰胺和其他美拉德型反应化合物形成的影响。在等摩尔天冬酰胺-葡萄糖模型体系中进行了这项研究，该模型体系在不同的 HP/HT 条件（100-115°C，400-700 MPa，0-60 min）下进行了处理，并与在环境压力下进行热处理的模型体系进行了比较。在处理过的样品上，测定了丙烯酰胺、反应物、羟甲基糠醛、有机酸和类黑素的浓度，并测定了处理前后的 pH 值。基于测量的响应，证明了高压对整个美拉德反应的延缓作用；在 400 和 700 MPa 之间没有或几乎没有观察到差异。该研究在两种缓冲液中进行，即磷酸盐缓冲液和 MES 缓冲液。对于丙烯酰胺、天冬氨酸和褐变，在 MES 缓冲体系中生成了更高的浓度，但与磷酸盐缓冲体系的这些差异可以归因于高压和高温联合应用引起的 pH 值变化。基于这些结果，预计丙烯酰胺的形成不会对 HPHT 处理产品造成重大危害。
