Addition of glycine reduces the content of acrylamide in cereal and potato products

被引：101

作者：

Bråthen, EB

Kita, A

Knutsen, SH

Wicklund, T

机构：

[1] Matforsk, Norwegian Food Res Inst, N-1430 As, Norway

[2] Agr Univ Wroclaw, Fac Food Sci, Dept Food Storage & Technol, PL-50375 Wroclaw, Poland

[3] Norwegian Univ Life Sci, Dept Chem, N-1432 As, Norway

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2005年 / 53卷 / 08期

关键词：

acrylamide; cereal products; French fries; chips; potato crisps; glutamine; glycine; heating time; temperature; blanching;

D O I：

10.1021/jf048082o

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide by similar to 30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to > 90% depending on the baking condition. In flat breads the reduction varied between 60 and > 95%.

引用

页码：3259 / 3264

页数：6

共 28 条

[1] Acrylamide in gingerbread:: Critical factors for formation and possible ways for reduction [J].