Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems

Polymers

Wen-Chieh Sung¹  Hong-Ting Victor Lin¹  Ling-Yu Kao¹  Der-Sheng Chan² 

[1] Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan;Department of Information Technology, Lee-Ming Institute of Technology, New Taipei City 243083, Taiwan;

关键词: acrylamide;    low-molecular-weight chitosan;    5-hydroxymethyl furfural;    kinematic viscosity;    Maillard reaction products;   

DOI  :  10.3390/polym13121901

来源: DOAJ

【 摘 要 】

The aim of this research was to investigate the effects of the addition of 0.5% hydroxymethylfurfural (HMF) and low molecular chitosan on acrylamide and HMF formation in a food model system, which contains 0.5% glucose, asparagine, and HMF within 30 min of heating at 180 °C. At an interval of 10 min, all solutions were evaluated in the following aspects: reducing sugar, asparagine, acrylamide, HMF content, pH, Maillard reaction products, kinematic viscosity, and color. After heating for 10 min, the kinematic viscosity of solutions containing chitosan reduced significantly. The values of the acrylamide, HMF, and absorbance increased at OD₂₉₄ and OD₄₂₀ (optical density measured at 294 nm and 420 nm) of solutions. Experimental results showed that low-molecular-weight chitosan might be hydrolyzed into much lower molecular weight, followed by the decrease in kinematic viscosity of the solution at pH lower than 6 and the increase in the formation of acrylamide after heating for 30 min.

【 授权许可】

Unknown