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 |
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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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