Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
J Agric Food Chem. 2012 Sep 12;60(36):9321-31. doi: 10.1021/jf302415n. Epub 2012 Sep 4.
Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multistage process involving the preparation of frozen, par-fried potato strips for distribution to catering outlets, where they are finish-fried. The initial blanching, treatment in glucose solution, and par-frying steps are crucial because they determine the levels of precursors present at the beginning of the finish-frying process. To minimize the quantities of acrylamide in cooked fries, it is important to understand the impact of each stage on the formation of acrylamide. Acrylamide, amino acids, sugars, moisture, fat, and color were monitored at time intervals during the frying of potato strips that had been dipped in various concentrations of glucose and fructose during a typical pretreatment. A mathematical model based on the fundamental chemical reaction pathways of the finish-frying was developed, incorporating moisture and temperature gradients in the fries. This showed the contribution of both glucose and fructose to the generation of acrylamide and accurately predicted the acrylamide content of the final fries.
丙烯酰胺是在炸薯条的制作过程中由还原糖和天冬酰胺形成的。商业炸薯条的制备是一个多阶段的过程，包括为餐饮网点准备冷冻、预炸薯条条，然后在那里完成炸制。初始烫漂、葡萄糖溶液处理和预炸步骤至关重要，因为它们决定了在完成炸制过程开始时存在的前体的水平。为了将烹饪薯条中的丙烯酰胺含量降到最低，了解每个阶段对丙烯酰胺形成的影响非常重要。在典型的预处理过程中，将土豆条浸泡在不同浓度的葡萄糖和果糖中，然后在炸制过程中的不同时间间隔监测丙烯酰胺、氨基酸、糖、水分、脂肪和颜色。基于完成炸制的基本化学反应途径，开发了一个数学模型，该模型考虑了薯条中的水分和温度梯度。这表明葡萄糖和果糖都有助于丙烯酰胺的生成，并准确预测了最终薯条中的丙烯酰胺含量。
