谷胱甘肽对天冬酰胺/葡萄糖模型体系和曲奇饼干中丙烯酰胺的抑制作用。
Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookies.
机构信息
College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
出版信息
Food Chem. 2020 Nov 1;329:127171. doi: 10.1016/j.foodchem.2020.127171. Epub 2020 May 29.
The inhibition effects of glutathione (GSH) on acrylamide (AA) in the asparagine/glucose model systems and cookies were investigated. The formation of AA was significantly inhibited by GSH addition in the model systems. The decreasing levels of AA were in the range of 38-86%, 57-82%, and 3-41% at 120, 140, and 160 °C, respectively. In addition, the presence of GSH in cookies also inhibited the AA formation, but with no corresponding relationship between the GSH level and the inhibition ratio. The addition of 0.05 g/kg GSH in cookie dough resulted in the decreasing of AA by 48%, some improvement in cookie lightness, but no influence on cookie texture. Kinetic analysis showed that the application of GSH not only inhibited the formation of AA but also improved the elimination of AA. In the summary, GSH could be a potential inhibitor to reduce the AA formation in food during the heating process.
研究了谷胱甘肽（GSH）对天冬酰胺/葡萄糖模型体系和曲奇饼干中天冬酰胺（AA）的抑制作用。在模型体系中，GSH 的添加显著抑制了 AA 的形成。在 120、140 和 160°C 下，AA 的减少水平分别为 38-86%、57-82%和 3-41%。此外，GSH 的存在也抑制了曲奇饼干中 AA 的形成，但 GSH 水平与抑制率之间没有相应的关系。在饼干面团中添加 0.05g/kg 的 GSH，可使 AA 减少 48%，饼干的亮度有所提高，但对饼干的质地没有影响。动力学分析表明，GSH 的应用不仅抑制了 AA 的形成，而且改善了 AA 的消除。综上所述，GSH 可以作为一种潜在的抑制剂，在加热过程中减少食品中 AA 的形成。
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