Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition.

Autor: Kavousi P; Department of Food Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Teckno Azma, Accredited Laboratory in Fats and Oils, Tehran, Iran., Mirhosseini H; Department of Food Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Ghazali H; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Ariffin AA; Department of Food Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: abdulazis@upm.edu.my.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2015 Sep 01; Vol. 182, pp. 164-70. Date of Electronic Publication: 2015 Mar 05.
DOI: 10.1016/j.foodchem.2015.02.135
Abstrakt: 5-Hydroxymethylfurfural (HMF) is formed during heat treatment of carbohydrate-containing foods, especially in a deep-fat frying process. This study aimed to investigate the effect of amino acids on the formation and reduction of HMF from glucose, fructose and sucrose at frying temperature in model systems containing binary mixtures of an amino acid and a sugar in equal concentrations (0.3M). The results revealed that the formation of HMF from sugars accelerated in the presence of acidic amino acids (i.e. glutamic and aspartic acids). Conversely, the presence of basic amino acids (i.e. lysine, arginine and histidine) led to reduced concentrations of HMF to non-detectable levels in model systems. The results showed that both pH and heating time significantly affected the formation of HMF from fructose in the presence of glutamic acid. In this regard, a higher amount of HMF was formed at lower pH.
(Copyright © 2015 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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