Inhibition Kinetics and Mechanism of Glutathione and Quercetin on Acrylamide in the Low-Moisture Maillard Systems
| Autor: | Yonggang Dai, Liu Xiangying, Lining Kang, Xianpeng Zeng, Nan Xiping, Shuli Nan |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Hot Temperature
Kinetics Mass spectrometry 01 natural sciences Microbiology chemistry.chemical_compound symbols.namesake 0404 agricultural biotechnology Mole Acrylamide Chromatography 010401 analytical chemistry 04 agricultural and veterinary sciences Glutathione 040401 food science Decomposition 0104 chemical sciences Maillard Reaction Maillard reaction Glucose chemistry symbols Quercetin Asparagine Food Science |
| Zdroj: | Journal of food protection. 84(6) |
| ISSN: | 1944-9097 |
| Popis: | The inhibition kinetics of glutathione (GSH) and quercetin on acrylamide (AA) formation in the low-moisture Maillard systems were investigated at 180°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 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|