Lin Hong-Ting Victor, Chan Der-Sheng, Kao Ling-Yu, Sung Wen-Chieh
Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan.
Department of Information Technology, Lee-Ming Institute of Technology, New Taipei City 243083, Taiwan.
Polymers (Basel). 2021 Jun 8;13(12):1901. doi: 10.3390/polym13121901.
The aim of this research was to investigate the effects of the addition of 0.5% hydroxymethylfurfural (HMF) and low molecular chitosan on acrylamide and HMF formation in a food model system, which contains 0.5% glucose, asparagine, and HMF within 30 min of heating at 180 °C. At an interval of 10 min, all solutions were evaluated in the following aspects: reducing sugar, asparagine, acrylamide, HMF content, pH, Maillard reaction products, kinematic viscosity, and color. After heating for 10 min, the kinematic viscosity of solutions containing chitosan reduced significantly. The values of the acrylamide, HMF, and absorbance increased at OD and OD (optical density measured at 294 nm and 420 nm) of solutions. Experimental results showed that low-molecular-weight chitosan might be hydrolyzed into much lower molecular weight, followed by the decrease in kinematic viscosity of the solution at pH lower than 6 and the increase in the formation of acrylamide after heating for 30 min.
本研究的目的是在一个食品模型系统中，研究添加0.5%羟甲基糠醛（HMF）和低分子壳聚糖对丙烯酰胺和HMF形成的影响，该食品模型系统在180℃加热30分钟内含有0.5%葡萄糖、天冬酰胺和HMF。每隔10分钟，对所有溶液在以下方面进行评估：还原糖、天冬酰胺、丙烯酰胺、HMF含量、pH值、美拉德反应产物、运动粘度和颜色。加热10分钟后，含壳聚糖溶液的运动粘度显著降低。溶液在OD和OD（在294nm和420nm处测得的光密度）处的丙烯酰胺、HMF和吸光度值增加。实验结果表明，低分子量壳聚糖可能水解成分子量更低的物质，随后在pH值低于6时溶液的运动粘度降低，加热30分钟后丙烯酰胺的形成增加。
