甘氨酸和淀粉膜对面包中丙烯酰胺的协同控制作用-食品科学.PDFVIP

34 2018, Vol.39, No.16 食品科学 ※食品化学 甘氨酸和淀粉膜对面包中丙烯酰胺的 协同控制作用 1 1 2 1 3 2, * 刘 洁 ，王亚丹，满 勇，刘亚伟，张胜红，刁小琼 （1.河南工业大学粮油食品学院，小麦和玉米深加工国家工程实验室，河南 郑州 450001 ； 2.河南工业大学化学化工与环境学院，河南 郑州 450001 ；3.北京石油化工学院，北京 102617 ） 摘  要：研究面包配料中添加甘氨酸和在面团表面涂刷淀粉膜对面包表皮中丙烯酰胺的协同控制作用。甘氨酸对丙 烯酰胺的抑制效果非常显著，当甘氨酸的添加量为面粉的0.1%时，对丙烯酰胺的抑制率达到80.5%；当甘氨酸添加 量为面粉的3%时，能将丙烯酰胺含量减少到检测限（＜1 μg/kg ）以下。在对面团进行焙烤前，将面团表面涂刷不 同的淀粉膜，能够抑制面包中的丙烯酰胺20% 以上；抑制效果由高到低分别为：混合淀粉膜＞马铃薯淀粉膜＞玉米 淀粉膜。将两种方法结合，甘氨酸在低添加量（0.1% ）时结合玉米淀粉膜，对丙烯酰胺的抑制率增加到85.1%，同 时还能较好地保持面包的外观颜色。甘氨酸与天冬酰胺竞争底物和淀粉膜中限制性前体物质天冬酰胺的大量减少， 是面包中丙烯酰胺的生成量显著降低的主要原因。 关键词：丙烯酰胺；甘氨酸；淀粉膜；面包；协同控制 Synergistic Effect of Glycine and Starch Coating on Reduction of Acrylamide in Bread 1 1 2 1 3 2,* LIU Jie , WANG Yadan , MAN Yong , LIU Yawei , ZHANG Shenghong , DIAO Xiaoqiong (1. National Engineering Laboratory for Wheat Corn Further Processing, College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; 2. College of Chemical Engineering and Environment, Henan University of Technology, Zhengzhou 450001, China; 3. Beijing Institute of Petrochemical Technology, Beijing 102617, China) Abstract: The aim of this paper was to explore the synergistic effect of adding glycine and starch coating on reduction of acrylamide in bread crust. The inhibitory effect of glycine was significant. The percentage inhibition of acrylamide was 80.5% when glycine was added at 0.1% to flour and no acrylamide was detected at an addition level of 3%. Starch coating on the surface of the fermen