添加甘氨酸对天冬酰胺/葡萄糖模拟体系中丙烯酰胺形成的抑制作用

摘要

美拉德反应目前被认为是形成丙烯酰胺的重要途径,极探讨了甘氨酸在葡萄糖/天冬酰胺模拟体系中抑制丙烯酰胺形成的规律.模拟体系分别在90、100、110、120～C下反应4h,丙烯酰胺的生成、褐变度的增加、产物的减少以及对天冬酰胺和甘氨酸降解动力学的分析表明,甘氨酸的添加能够显著降低美拉德反应生成的丙烯酰胺,且在该反应体系中甘氨酸与天冬酰胺之间存在竞争关系.%Maillard reaction was proved as the main pathway to form acrylamide. ln order to study the mechanism of inhibition of acrylamide formation in asparagine/glucose model systems by glycine addition, the model systems were heated in 90～120℃ for 4 hours. The formation of acrylamide, decrease of asparagine, glucose and glycine, increase of absorbance at 420nm and the kinetic analysis on glycine and asparagine degradation were discussed in the glucose/asparagine/glycine model reaction systems. It concluded that glycine significantly inhibited the formation of acrylamide. Glycine and asparagine competed with each other in the model systems.