Li Jinwang, Zuo Jie, Qiao Xuguang, Zhang Yongju, Xu Zhixiang
College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
J Sci Food Agric. 2016 Feb;96(3):893-9. doi: 10.1002/jsfa.7162. Epub 2015 Mar 23.
Acrylamide (AA) is of concern worldwide because of its neurotoxicity, genotoxicity and reproductive/developmental toxicity. Consequently, methods for minimizing AA formation during food processing are vital.
In this study, the formation and elimination of AA in an asparagine/glucose low-moisture model system were investigated by response surface methodology. The effect of garlic powder on the kinetics of AA formation/elimination was also evaluated. The AA content reached a maximum level (674.0 nmol) with 1.2 mmol of glucose and 1.2 mmol of asparagine after heating at 200 °C for 6 min. The AA content was greatly reduced with the addition of garlic powder. Compared to without garlic powder, an AA reduction rate of 43% was obtained with addition of garlic powder at a mass fraction of 0.05 g. Garlic powder inhibited AA formation during the generation-predominant kinetic stage and had no effect on the degradation-predominant kinetic stage. The effect of garlic powder on AA formation in bread and bread quality was also investigated. Adding a garlic powder mass fraction of 15 g to 500 g of dough significantly (P < 0.05) reduced the formation of AA (reduction rate of 46%) and had no obvious effect on the sensory qualities of the bread.
This study provides a possible method for reducing the AA content in bread and other heat-treated starch-rich foods.
丙烯酰胺（AA）因其神经毒性、遗传毒性和生殖/发育毒性而受到全球关注。因此，在食品加工过程中尽量减少AA形成的方法至关重要。
本研究采用响应面法研究了天冬酰胺/葡萄糖低水分模型体系中AA的形成与消除。还评估了大蒜粉对AA形成/消除动力学的影响。在200℃加热6分钟后，1.2毫摩尔葡萄糖和1.2毫摩尔天冬酰胺时，AA含量达到最高水平（674.0纳摩尔）。添加大蒜粉后，AA含量大幅降低。与不添加大蒜粉相比，添加质量分数为0.05克的大蒜粉时，AA降低率为43%。大蒜粉在生成主导动力学阶段抑制AA形成，而在降解主导动力学阶段没有影响。还研究了大蒜粉对面包中AA形成及面包品质的影响。向500克面团中添加质量分数为15克的大蒜粉显著（P<0.05）降低了AA的形成（降低率为46%），且对面包的感官品质没有明显影响。
本研究为降低面包及其他热处理富含淀粉食品中的AA含量提供了一种可能的方法。
