Jung Mun Yhung, Baek Chung Hun, Ma Yongzhe, Lee Hee Won
College of Food Science, Woosuk University, Samnye, Wanju, Jeonbuk Province 55338 Republic of Korea.
Food Sci Biotechnol. 2024 Jun 25;33(10):2333-2342. doi: 10.1007/s10068-024-01633-w. eCollection 2024 Jul.
Acrylamide is a well-recognized hazardous compound with known carcinogenic, genotoxic, neurotoxic, and reproductive toxic effects. This research aimed to investigate how different legume species and roasting durations influence acrylamide formation during air-fryer roasting. The study also examined the relationship between acrylamide formation and the levels of free asparagine and free sugars in different bean species. Asparagine content varies substantially across different bean species. Sucrose was the predominant sugar across all bean species, with smaller amounts of galactose and glucose. Air-fryer-roasted Wandu kong (garden pea) showed the highest acrylamide formation, followed by Ultari kong (kidney bean) and Heoktae (black soybean), in that order. Beans roasted for longer periods in an air fryer contained significantly higher levels of acrylamide. This study revealed a strong positive correlation between acrylamide formation and the level of free asparagine in the beans, highlighting the risks associated with certain legume species and air-fryer roasting durations.
丙烯酰胺是一种公认的有害化合物，具有已知的致癌、遗传毒性、神经毒性和生殖毒性作用。本研究旨在探讨不同豆类品种和烘烤时间如何影响空气炸锅烘烤过程中丙烯酰胺的形成。该研究还考察了不同豆类品种中丙烯酰胺形成与游离天冬酰胺和游离糖水平之间的关系。不同豆类品种的天冬酰胺含量差异很大。蔗糖是所有豆类品种中的主要糖类，半乳糖和葡萄糖含量较少。空气炸锅烘烤的豌豆瓣（荷兰豆）丙烯酰胺形成量最高，其次是红芸豆和黑豆。在空气炸锅中烘烤时间较长的豆类含有显著更高水平的丙烯酰胺。这项研究揭示了丙烯酰胺形成与豆类中游离天冬酰胺水平之间存在很强的正相关，突出了某些豆类品种和空气炸锅烘烤时间相关的风险。
