Department of Chemistry, Huazhong Agricultural University, Wuhan 430070, China.
Food Chem. 2013 Nov 1;141(1):18-22. doi: 10.1016/j.foodchem.2013.02.107. Epub 2013 Mar 7.
Phytic acid, myo-inositol hexaphosphoric acid, exists in substantial (1-5%) amounts in edible plant seeds. In this study the effects of phytic acid on the Maillard reaction and the formation of acrylamide were investigated. Both phytic acid and phosphate enhanced browning in glucose/β-alanine system, but phytic acid was less effective than phosphate. Higher pH favoured the catalytic activities for both of them. The influence of the types of sugar and amino acid on the reaction was also examined. Browning was suppressed by the addition of calcium and magnesium ions, but an additive effect was observed for ferrous ions and phytic acid in glucose/β-alanine solution at pH 8.0. Both phytic acid and phosphate promoted the polymerisation of the reaction intermediates. The kinetics of Maillard reaction was first-ordered reaction in the presence of phytic acid. Phytic acid was less effective than phosphate in the formation of acrylamide. When potato slices were treated with sodium phytate and calcium chloride successively, the formation of acrylamide was greatly suppressed.
植酸，肌醇六磷酸，以相当大的量（1-5%）存在于食用植物种子中。在这项研究中，考察了植酸对美拉德反应和丙烯酰胺形成的影响。植酸和磷酸盐都能增强葡萄糖/β-丙氨酸体系中的褐变，但植酸的效果不如磷酸盐。较高的 pH 值有利于它们的催化活性。还研究了糖和氨基酸的类型对反应的影响。钙离子和镁离子的添加抑制了褐变，但在 pH 8.0 的葡萄糖/β-丙氨酸溶液中，亚铁离子和植酸表现出协同作用。植酸和磷酸盐都促进了反应中间体的聚合。在植酸存在下，美拉德反应的动力学为一级反应。植酸在丙烯酰胺形成中的效果不如磷酸盐。当土豆切片先后用植酸钠和氯化钙处理时，丙烯酰胺的形成得到了极大的抑制。
