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Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System.
Xiong, Zhiyong; Li, Bing; Li, Lin; Wan, Liting; Peng, Xiaolong; Yin, Yongpo.
Afiliação
  • Xiong Z; School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China. xzygood2017@163.com.
  • Li B; School of Chemical Engineering and Materials Science, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China. xzygood2017@163.com.
  • Li L; School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China. bli@scut.edu.cn.
  • Wan L; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China. bli@scut.edu.cn.
  • Peng X; School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China. felinli@scut.edu.cn.
  • Yin Y; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China. felinli@scut.edu.cn.
Molecules ; 22(6)2017 May 31.
Article em En | MEDLINE | ID: mdl-28561777
The effect of four mercapto flavor compounds (1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol) on acrylamide elimination were investigated in model systems. The obtained results showed that mercaptans assayed were effective in elimination arylamide in a model system. Their reactivities for decreasing acrylamide content depended on mercaptan's molecular structure and acrylamide disappearance decreased in the following order: 1,2-ethanedithiol > 2-methyl-3-furanthiol > 1-butanethiol > 2-furanmethanethiol. Mercaptans were added to acrylamide to produce the corresponding 3-(alkylthio) propionamides. This reaction was irreversible and only trace amounts of acrylamide were formed by thermal heating of 3-(alkylthio) propanamide. Although a large amount disappeared, only part of the acrylamide conversed into 3-(alkylthio) propionamides. All of these results constitute a fundamental proof of the complexity of the reactions involved in the removal of free acrylamide in foods. This implies mercapto flavor/aroma may directly or indirectly reduce the level of acrylamide in food processing. This study could be regarded as a pioneer contribution on acrylamide elimination in a model system by the addition of mercapto flavor compounds.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Compostos de Sulfidrila / Carcinógenos / Acrilamida / Aromatizantes / Furanos / Mercaptoetanol Limite: Humans Idioma: En Ano de publicação: 2017 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Compostos de Sulfidrila / Carcinógenos / Acrilamida / Aromatizantes / Furanos / Mercaptoetanol Limite: Humans Idioma: En Ano de publicação: 2017 Tipo de documento: Article