氨基酸对葡萄糖-天冬酰胺模拟体系中丙烯酰胺形成的抑制作用研究

Inhibitory effects of amino acids on the formation of acrylamide in glucose-asparagine simulation system

中文关键词:  丙烯酰胺  葡萄糖-天冬酰胺模拟体系  半胱氨酸  抑制率  褐变度

英文关键词:acrylamide  glucose-asparagine simulation system  cysteine  inhibition rate  browning degree

中文摘要:

      目的 研究4种氨基酸对已建立的葡萄糖-天冬酰胺模拟体系中丙烯酰胺生成的影响。方法 以葡萄糖-天冬酰胺组为对照组, 在此基础上分别加入半胱氨酸、甘氨酸、赖氨酸和谷氨酸4种氨基酸为实验组, 于140 ℃反应5~30 min, 测定反应后模拟体系的褐变程度、色差值、生成丙烯酰胺含量和剩余葡萄糖含量。 结果 4种氨基酸中, 半胱氨酸和谷氨酸对模拟体系中的褐变度和色差值的抑制作用较好; 半胱氨酸和赖氨酸对底物葡萄糖的消耗作用较快; 半胱氨酸对丙烯酰胺的抑制效果最好, 抑制率为(76.00±0.73)%, 其他氨基酸的抑制率分别为甘氨酸(38.39±0.44)%、赖氨酸(51.03±3.09)%和谷氨酸(28.76±2.43)%; 进一步研究发现, 当添加4.2 mmol半胱氨酸时, 丙烯酰胺抑制率达(95.32±0.47)%。结论 4种氨基酸相比, 半胱氨酸对丙烯酰胺形成的抑制效果最好, 且对于降低葡萄糖-天冬酰胺模拟体系的褐变度、色差值、葡萄糖含量有较好的效果。

英文摘要:

      Objective To study the effect of 4 kinds of amino acids on the formation of acrylamide in the glucose-asparagine simulation system. Methods The glucose-asparagine group was used as the control group, and on this basis, 4 kinds of amino acids, including cysteine, glycine, lysine and glutamic acid were added respectively as the experimental group. The reaction was carried out at 140 °C for 5~30 min, and the degree of browning, color difference value, the content of acrylamide produced and the content of residual glucose in the simulated system after the reaction were determined. Results Among the 4 kinds of amino acids, cysteine and glutamic acid had the good inhibitory effects on browning degrees and color difference values, cysteine and lysine had rapid consumption effects on the substrate glucose. In addition, cysteine had the good inhibitory effect on acrylamide, where its inhibitory rate was (76.00±0.73)%, whereas the inhibitory rates of other amino acids were glycine of (38.39±0.44)%, lysine of (51.03±3.09)% and glutamate of (28.76±2.43)%. Further research found that when 4.2 mmol cysteine was added, the inhibition rate of acrylamide reached (95.32±0.47)%. Conclusion Among the 4 kinds of amino acids, cysteine has a good inhibitory effect on the formation of acrylamide and has a good effect on reducing the browning degree, color difference value and glucose content of the glucose-asparagine simulation system.