Study On The Formation Laws Of Acrylamide And Furan During Maillard Reaction In Food Model Systems

Maillard reaction,as one of the most important and common reaction in daily life and food processing industry,its products'safety has always been a hotspot in food study.Acrylamide and furan,as the vital hazards of Maillard reaction,respectively categorized as“possibly carcinogenic to humans”group 2A and 2B by the International Agency for Research on Cancer(IARC).But the formation mechanism of these hazards is not very clear at present.This paper chose the appropriate Maillard reaction simulation systems,finding the intermediate product to study the formation of acrylamide and furan,and then combined with dynamic model,making a comparatively comprehensive description for the formation mechanism of the two hazards,to provide a theoretical basis for blocking or inhibiting the formation in the food processing.The main research contents are as follows:1.Established some different Maillard reaction model systems(glucose-alanine,glucose-valine,glucose-proline,glucose-methionine,glucose-glycine,glucose-serine,glucose-asparagine,glucose-lysine,glucose-histidine and glucose-glutamic acid model),and investigated the influences of heating time on Amadori compounds formation in different model systems,meanwhile,made a comparison of the acylamide and furan generation in each model.Results showed that Amadori compounds formation laws had little directly to do with the polarity and charge of amino acids.In some models,the concentration of Amadori compounds increased with the heating time extended,some would firstly increase and then decrease.The highest generation of acrylamide was detected in glucose-asparagine model system,while the highest furan generation was found in glucose-lysine,followed by glucose-asparagine,glucose-histidine and glucose-alanine model systems.2.Selected the glucose-asparagine and glucose-alanine model systems which can produce relatively high levels of acrylamide and furan,and studied the inner connection between the glucose,Amadori compounds and harmful products respectively.The results found that for glucose-asparagine model system,the transform rate from glucode to acrylamide is about 0.308%by Maillard reaction with asparagine.From the degradation model of Fru-Asn,we could see that about 0.812%of Fru-Asn participated in acrylamide formation,its conversion ratio was about 2.64times of the glucose.For glucose-alanine model system,the conversion ratio of glucose transformed into furan was 3.807%,which was twice higher than Fru-Ala.3.Kinetic models for the formation of acrylamide in a glucose-asparagine model system and furan in a glucose-alanine model system were proposed.Investigated the generation dynamic change rules of Amadori compounds,acrylamide and furan in model sysrems at different heating temperature.We've found that under different temperature,the total amount of Amadori compound,acrylamide and furan firstly increased and then decreased with the heating time extend.Heating at 100?,acrylamide did almost no generation in a glucose-asparagine model system,the same as furan in a glucose-alanine model system.The amount of these hazards was increased with the heating temperature risen.Selected a variety of functions to build up dynamic equations for the two simulation systems,through SPSS curve estimation for fitting the experimental data,results showed that the cubic function could demonstrated the changing laws of all target products well,and the values of R~2 are above 0.86,with a good fitting degree.