Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II : Effect of the ratio of reducing sugars and asparagine

Autor: H.J. van der Fels-Klerx, M.A.J.S. van Boekel, Ha T. Nguyen
Jazyk: angličtina
Rok vydání: 2017
Předmět:
Hot Temperature
Novel Foods & Agrochains
Decarboxylation
BU Toxicologie
Food Handling
Flour
Wheat flour
Fructose
Novel Foods & Agroketens
01 natural sciences
5-Hydroxymethylfurfural (HMF)
BU Dierbehandelingsmiddelen
Analytical Chemistry
BU Veterinary Drugs
chemistry.chemical_compound
0404 agricultural biotechnology
Amadori rearrangement
Furaldehyde
Asparagine
Food science
BU Toxicology
Novel Foods & Agrochains
Sugar
Triticum
VLAG
Acrylamide
Chemistry
010401 analytical chemistry
BU Toxicology
Multiresponse kinetic modelling
food and beverages
04 agricultural and veterinary sciences
General Medicine
040401 food science
Caramelization
0104 chemical sciences
Onderwijsinstituut
Kinetics
Food Quality and Design
Glucose
BU Toxicologie
Novel Foods & Agroketens
Bakery products
Food Science
Neo-formed contaminants
Zdroj: Food Chemistry 230 (2017)
Food Chemistry, 230, 14-23
ISSN: 0308-8146
Popis: This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour.
Databáze: OpenAIRE
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