Effect of Different Low Molecular Weight Chitosan on Acrylamide and 5-Hydroxymethylfurfural Formation in Glucose/Fructose-Asparagine Model and the Functional Properties of Its Products

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基本資料

Project title

Code/計畫編號

MOST109-2320-B019-004

Translated Name/計畫中文名

以葡萄糖/果糖-天門冬醯胺模型系統探討低分子量幾丁聚醣對梅納反應中丙烯醯胺及羥甲基糠醛生成之影響及產物功能特性

Project Coordinator/計畫主持人

Wen-Chieh Sung

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=13532192

Year

2020

Start date/計畫起

01-08-2020

Expected Completion/計畫迄

31-07-2021

Bugetid/研究經費

757千元

ResearchField/研究領域

食品科技(農)

梅納反應為食品常見之非酵素性褐變，當胺基酸與還原糖在高溫下即會反應，生成許多聚合物並提供食品色澤及香氣的同時，也會產生對於人類可能有致癌風險的化合物，如:丙烯醯胺。先前研究指出，添加幾丁聚醣減少了梅納反應模型中丙烯醯胺生成，故本研究將延續先前研究以葡萄糖/果糖-天門冬醯胺兩種模型系統，添加低分子量幾丁聚醣探討其對反應模型產物之影響。將低分子量幾丁聚醣作為原料添加至梅納反應模型中於180℃加熱10分鐘, 20分鐘及30分鐘, 測量其丙烯醯胺及羥甲基糠醛與褐變中期及末期產物含量, 然而添加幾丁聚醣減少丙烯醯胺含量，卻大幅增加羥甲基糠醛含量，為了更了解兩者的差異，因此本篇將縮短加熱反應時間，以不同加熱時間觀察產物的生成情況，希望可以找到最佳的反應條件，對往後的應用層面有所貢獻。 Maillard reaction is a type of non-enzymatic browning reaction that usually occurs in food. When amino acids and reducing sugars react at high temperatures many polymers are produced that provide the color and aroma of food. At the same time, there may be some carcinogenicitic compounds, such as acrylamide. Previous studies have shown that the addition of chitosan reduces the formation of acrylamide in the Maillard reaction model, so this research will continue the previous study with two model systems of glucose/fructose-asparagine and add a lower molecular weight chitosan to explore its impact. Add the raw materials above to the Maillard reaction model and measure its browning products, acrylamide and 5-hydroxymethylfurfural content after 10 min, 20 min and 30 min heating at 180℃. In conclusion, the addition of chitosan to the model system can reduce the formation of acrylamide, however, it increases the content of hydroxymethylfurfural. Therefore, we are looking for the mechanism between these compounds during different heating time.

Keyword(s)

丙烯醯胺
羥甲基糠醛
梅納反應
幾丁質聚醣
Acrylamide
5-hydroxymethylfurfurl
Maillard reaction
chitosan

DSpace CRIS

Effect of Different Low Molecular Weight Chitosan on Acrylamide and 5-Hydroxymethylfurfural Formation in Glucose/Fructose-Asparagine Model and the Functional Properties of Its Products

基本資料

Description