Miśkiewicz Karolina, Rosicka-Kaczmarek Justyna, Nebesny Ewa
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego Street 4/10 90-924 Lodz, Poland.
Foods. 2020 Feb 10;9(2):167. doi: 10.3390/foods9020167.
Asparagine and reducing sugars are the principal precursors of acrylamide in foods. Their main sources in pastries are flour and hen egg yolks. One method of reducing acrylamide content in food may be to add a chickpea protein preparation. The aim of the study was to determine the effects of the chickpea protein preparation on the thermodynamic properties of carbohydrates and the amount of acrylamide formed in low humidity model systems. In the studied systems, the type and amount of acrylamide precursors and humidity were designed to reflect the parameters typical of shortcrust cookies. In the study, the highest amounts of acrylamide were formed in the reaction between asparagine and fructose and the lowest in the reaction between asparagine and sucrose. Furthermore, the addition of chickpea protein to the analyzed carbohydrate-asparagine model systems reduced the content of acrylamide formed during baking at 180 °C regardless of the type of carbohydrate. The greatest acrylamide reduction (41%) was found in the model system containing fructose.
天冬酰胺和还原糖是食品中丙烯酰胺的主要前体物质。它们在糕点中的主要来源是面粉和鸡蛋蛋黄。降低食品中丙烯酰胺含量的一种方法可能是添加鹰嘴豆蛋白制剂。本研究的目的是确定鹰嘴豆蛋白制剂对碳水化合物热力学性质以及在低湿度模型体系中形成的丙烯酰胺量的影响。在所研究的体系中，丙烯酰胺前体物质的类型和量以及湿度被设计成反映酥皮饼干的典型参数。在该研究中，天冬酰胺与果糖反应生成的丙烯酰胺量最高，而天冬酰胺与蔗糖反应生成的丙烯酰胺量最低。此外，向分析的碳水化合物 - 天冬酰胺模型体系中添加鹰嘴豆蛋白，无论碳水化合物类型如何，都能降低在180°C烘焙过程中形成的丙烯酰胺含量。在含有果糖的模型体系中发现丙烯酰胺减少量最大（41%）。
