Influence of Flour Extraction Degree on Acrylamide Formation in Biscuits

被引：0

作者：

Mustatea, Gabriel ^{[1
,2
]}

Negoia, Mioara ^{[2
]}

Popa, Mona Elena ^{[1
]}

机构：

[1] Univ Agron Sci & Vet Med, Fac Biotechnol, 59 Marasti Blvd, Bucharest 011464, Romania

[2] Natl Res & Dev Inst Food Bioresources, 5 Ancuta Baneasa St, Bucharest 020323, Romania

来源：

ROMANIAN BIOTECHNOLOGICAL LETTERS | 2016年 / 21卷 / 02期

关键词：

acrylamide; asparagine; biscuits; flour extraction degree; TANDEM MASS-SPECTROMETRY; MAILLARD REACTION; GAS-CHROMATOGRAPHY; FREE ASPARAGINE; MODEL SYSTEMS; BREAD; WHEAT; 3-AMINOPROPIONAMIDE; FOODS;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Acrylamide (C3H5NO) is a chemical compound classified by International Agency for Research on Cancer (IARC) as probable carcinogenic to humans. Being well known that acrylamide is mainly formed by Maillard reaction in food products containing high levels of carbohydrates, the paper aim is to underline the influence of flour extraction degree as well as asparagine content on the formation of acrylamide in biscuits. Acrylamide content determination was performed by gas chromatography coupled with triple quadruple mass spectrometry, using isotope dilution calibration after derivatization, while the asparagine content was analyzed by ion chromatography with integrated pulsed amperometry. Asparagine amount in the raw material (flour) seems to be a limiting factor for the acrylamide formation in bakery (biscuits). The conclusion of our research was that the higher acrylamide amount was determined for biscuits made from flour with higher asparagine content having also higher ash content.

引用

页码：11328 / 11336

页数：9

共 20 条

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

Amrein, TM ;

Schönbächler, B ;

Escher, F ;

Amadó, R .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (13) :4282-4288

[2] Acrylamide in foods: Occurrence, sources, and modeling [J].

Becalski, A ;

Lau, BPY ;

Lewis, D ;

Seaman, SW .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (03) :802-808

[3]

Blank I, 2005, ADV EXP MED BIOL, V561, P171

[4] Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread [J].

Bråthen, E ;

Knutsen, SH .

FOOD CHEMISTRY, 2005, 92 (04) :693-700

[5] Quantifying the formation of carcinogens during food processing: acrylamide [J].

Claeys, WL ;

De Vleeschouwer, K ;

Hendrickx, ME .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2005, 16 (05) :181-193

[6] Measurement of acrylamide and its precursors in potato, wheat, and rye model systems [J].

Elmore, JS ;

Koutsidis, G ;

Dodson, AT ;

Mottram, DS ;

Wedzicha, BL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (04) :1286-1293

[7] Acrylamide-asparagine relationship in baked/toasted wheat and rye breads [J].

Granby, Kit ;

Nielsen, Nikoline Juul ;

Hedegaard, Rikke V. ;

Christensen, Tue ;

Kann, Mette ;

Skibsted, Leif H. .

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2008, 25 (08) :921-929

[8] Quantitation of 3-aminopropionamide in potatoes - A minor but potent precursor in acrylamide formation [J].

Granvogl, M ;

Jezussek, M ;

Koehler, P ;

Schieberle, P .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (15) :4751-4757

[9] Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide [J].

Granvogl, Michael ;

Schieberle, Peter .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (16) :5933-5938

[10] The acrylamide problem: a plant and agronomic science issue [J].

Halford, Nigel G. ;

Curtis, Tanya Y. ;

Muttucumaru, Nira ;

Postles, Jennifer ;

Elmore, J. Stephen ;

Mottram, Donald S. .

JOURNAL OF EXPERIMENTAL BOTANY, 2012, 63 (08) :2841-2851

← 1 2 →