Göncüoğlu Taş Neslihan, Kocadağlı Tolgahan, Balagiannis Dimitrios P, Gökmen Vural, Parker Jane K
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey.
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, United Kingdom.
Food Chem. 2023 Jun 1;410:135358. doi: 10.1016/j.foodchem.2022.135358. Epub 2022 Dec 29.
Among many strategies known to mitigate acrylamide formation, addition of cations, particularly calcium, is effective and can be used in bakery products. In this study, the effects of NaCl, KCl, CaCl, MgCl, sodium lactate, calcium lactate, and magnesium lactate on aroma and acrylamide formation were investigated in glucose/wheat flour dough systems during heating. Addition of salts inhibited Maillard reaction in favour of caramelisation, with divalent cations found to be most effective. The impact of salts on acrylamide reduction became less effective with increasing temperature. Most Strecker aldehydes and pyrazines decreased in the presence of salts, however CaCl and calcium lactate increased the concentration of furans, furfurals, and diketones. Calcium lactate also increased some ethyl-substituted pyrazines at high temperatures. Reduction of acrylamide with salts is associated with higher amounts of furan derivatives and decreased amounts of Strecker aldehydes and pyrazines. The mechanisms behind these changes are discussed.
在已知的减轻丙烯酰胺形成的众多策略中，添加阳离子，特别是钙，是有效的，并且可用于烘焙食品。在本研究中，研究了氯化钠、氯化钾、氯化钙、氯化镁、乳酸钠、乳酸钙和乳酸镁对葡萄糖/小麦粉面团体系加热过程中香气和丙烯酰胺形成的影响。添加盐抑制美拉德反应而有利于焦糖化反应，发现二价阳离子最为有效。随着温度升高，盐对丙烯酰胺减少的影响变得不那么有效。在盐存在的情况下，大多数斯特雷克醛和吡嗪减少，然而氯化钙和乳酸钙增加了呋喃、糠醛和二酮的浓度。乳酸钙在高温下也增加了一些乙基取代的吡嗪。用盐减少丙烯酰胺与呋喃衍生物含量增加以及斯特雷克醛和吡嗪含量减少有关。讨论了这些变化背后的机制。
