Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
ConAgra Foods, Six ConAgra Drive, Omaha, NE 68102, United States.
Food Chem. 2019 Jun 30;284:236-244. doi: 10.1016/j.foodchem.2019.01.075. Epub 2019 Jan 19.
In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic modelling was used to investigate the role of maltose in the formation of acrylamide during the finish-frying of french fries. The maltose concentration of raw white potato strips was systematically increased from 0 to 1.4% to observe the effect of this reducing disaccharide on acrylamide formation. A mathematical model, incorporating glucose, fructose and maltose and based on known Maillard reaction pathways, was developed which showed that acrylamide formation from maltose only contributed <10% to the total acrylamide. An additional kinetic model allowed for the formation of acrylamide directly from sugar-asparagine glycoconjugates. This model suggested that under these conditions, it is unlikely that acrylamide is formed directly from the maltose-asparagine conjugate.
鉴于欧盟最近更新了食品中丙烯酰胺含量的规定，进一步了解不同前体的作用对于将缓解策略扩展到更广泛的产品范围至关重要。本研究采用动力学模型研究了麦芽糖在法式炸薯条终炸阶段形成丙烯酰胺过程中的作用。系统地将生白薯条中的麦芽糖浓度从 0 增加到 1.4%，以观察这种还原二糖对丙烯酰胺形成的影响。建立了一个包含葡萄糖、果糖和麦芽糖的数学模型，该模型基于已知的美拉德反应途径，表明仅麦芽糖形成的丙烯酰胺对总丙烯酰胺的贡献<10%。另一个动力学模型允许糖-天冬酰胺糖缀合物直接形成丙烯酰胺。该模型表明，在这些条件下，丙烯酰胺不太可能直接由麦芽糖-天冬酰胺缀合物形成。
