Inhibition Kinetics and Mechanism of Glutathione and Quercetin on Acrylamide in the Low-Moisture Maillard Systems
文献类型： 外文期刊
作者： Nan, Xiping 1 ; Nan, Shuli 2 ; Zeng, Xianpeng 1 ; Kang, Lining 1 ; Liu, Xiangying 1 ; Dai, Yonggang 1 ;
作者机构： 1.Jilin Acad Agr Sci, Changchun 130000, Peoples R China
2.Changchun Med Coll, Changchun 130031, Peoples R China
关键词： Acrylamide; Glutathione; Inhibition kinetic and mechanism; Low-moisture Maillard systems; Quercetin
期刊名称：JOURNAL OF FOOD PROTECTION （ 影响因子：2.077； 五年影响因子：2.224 ）
ISSN： 0362-028X
年卷期： 2021 年 84 卷 6 期
页码：
收录情况： SCI
摘要： The inhibition kinetics of glutathione (GSH) and quercetin on acrylamide (AA) formation in the low-moisture Maillard systems were investigated at 180 degrees C. The inhibition rates in an equal-molar asparagine-glucose (Asn-Glc) system were higher than those in an asparagine-fructose (Asn-Fru) system, and the maximum inhibition rates for AA were 57.75% with 10(-2) mol L-1 GSH and 51.38% with 10(-1) mol L-1 quercetin. The Logistic-Index dynamic model and two consecutive simplified first-order kinetic models were well fitted to the changes of AA in the Asn-Glc system. The kinetics results suggested that the predominant inhibition effect of GSH on AA could be attributed to the competitive reaction between GSH and Asn for the consumption of Glc. The kinetic results and high-pressure liquid chromatography-tandem mass spectrometry analysis of the inhibitory effect of quercetin on AA indicated that quercetin might mitigate AA through the binding reaction of quercetin decomposition products and Maillard intermediate products. These experimental results provide theoretical data that may be useful to control the formation of AA during food thermal processing. HIGHLIGHTS GSH and quercetin could inhibit AA formation effectively in Asn-Glc and Asn-Fru model systems. Two kinetic models were well fitted to AA content change in Asn-Glc model system. GSH inhibits AA by competitive reaction with As for Glc consumption. Quercetin inhibits AA through binding reactions with Maillard intermediate products.
- 相关文献
作者其他论文 更多>>
-
Preparation, Purification, Characterization and Antioxidant Activity of Rice Bran Fermentation Broth with Hypsizigus marmoreus
作者：Chi, Yanping;Kang, Lining;Liu, Xiangying;Sun, Hongrui;Meng, Yue;Zhang, Jialin;Kang, You;Dai, Yonggang
关键词：rice bran fermentation broth; preparation; purification; characterization; antioxidant activity
-
Enzyme activities and volatile flavor compound compositions of tiger nut paste prepared using different fungal starter strains
作者：Sun, Hongrui;Meng, Yue;Zeng, Xianpeng;Chi, Yanping;Kang, Lining;Liu, Xiangying;Zhang, Jialin;Yang, Zhiqiang;Tian, Zhigang;Shi, Haihui;Fan, Jieying
关键词：tiger nut; paste; volatile components; enzyme activity
-
Effects of treatment methods on the formation of resistant starch in purple sweet potato
作者：Sun, Hongrui;Fan, Jieying;Tian, Zhigang;Meng, Yue;Yang, Zhiqiang;Zeng, Xianpeng;Liu, Xiangying;Kang, Lining;Nan, Xiping;Ma, Linyuan
关键词：Purple sweet potato; Resistant starch; Autoclaving; Pullulanase; Structure characterisation
-
Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions
作者：Sun, Hongrui;Fan, Jieying;Meng, Yue;Zeng, Xianpeng;Yang, Zhiqiang;Nan, Xiping;Kang, Lining;Liu, Xiangying;Sun, Hongjiao;Jiang, Guochuan
关键词：mung bean protein isolate; freeze-thaw stability; protein structure; albumin and globulin content; emulsion parameters; flexibility measurement; functional properties; fourier-transform infrared spectroscopy; circular dichroism
-
Effect of Oil Oxidation on Acrylamide Formation in Oil-Rich Model Systems without the Participation of Reducing Sugars
作者：Nan, Xiping;Zeng, Xianpeng;Dai, Yonggang;Kang, Lining;Wu, Qiong;Nan, Shuli
关键词：Acrylamide; p-Anisidine value; Carbonyl group value; Oil oxidation; Peroxide value
-
Influence of Potato Flour on Dough and Steamed Bread Quality and Correlation Analysis
作者：Sun, Hongrui;Liu, Xiangying;Tian, Zhigang;Fan, Jieying;Meng, Yue;Nan, Xiping;Yang, Zhiqiang;Zeng, Xianpeng;Kang, Lining
关键词：potato flour; dough; steamed bread; correlation
-
Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88
作者：Zhang, Li;Li, Da;Zhao, Yujuan;Zhang, Xue;Zeng, Xianpeng;Yang, Zhennai;Li, Shengyu;Liu, Chunhong;Zhang, Li;Yang, Zhennai;Yang, Zhennai
关键词：Antioxidant activity;Exopolysaccharide;Lactic acid bacteria;Lactobacillus plantarum
