The Research Of Acrylamide Inhibition By Garlic Powders In High-temperature Processed Foods

Acrylamide has attracted worldwide concern due to its neurotoxicity, genotoxicity, reproductive-development toxicity and potential human carcinogenicity. Therefore, it is significance to study its formation mechanism, find a suitable method, and subsequently control the acrylamide content during food processing. In this paper, the formation-elimination ideal models were established, and then the inhibition effect of garlic powders in ideal model system and bread were studied and the effect of garlic powders on bread sensory were evaluated:1. The construction of formation-elimination ideal models of acrylamideThe effect of reaction conditions on the acrylamide formation was studied in detail. Using heating temperature and time, asparagine and reducing sugar (glucose, fructose and maltose) addition levels as factors, the response surface analysis (RSM) was used to optimize and analyze the technological conditions. Three reducing sugar-asparagine models were established in experiments. The maximum acrylamide content produced conditions were:In glucose/asparagine model system, glucose and asparagine were1.2mmol, heating temperature was200.0℃, heating time was6.5min; In fructose/asparagine model system, glucose and asparagine were1.2mmol, heating temperature was200.0℃, heating time was6.4min; In maltose/asparagine model system, maltose wass1.2mmol, asparagine was0.8, heating temperature was240.0℃, and the heating time was5.0min.2. The kinetics research of acrylamide inhibition by garlic powdersThe effect of garlic powders on the formation and elimination kinetics of acrylamide was investigated in the glucose/asparagine model systems. At10.7%, both of the two garlic powders significantly reduced acrylamide formation (reduction rate were38.1%and43.3%). In the meantime, the dynamic parameter demonstrated that addition of garlic powders could reduce the formation of acrylamide during the generation-predominant kinetic stage. However, such addition could not affect the kinetics of acrylamide during the degration-predominant kinetic stage.3. The research of acrylamide inhibition by garlic powders in bread In bread, addition the two kinds of garlic powders of5.0%(w/w) to dough reduced the acrylamide content effectively (inhibiting rates were32.6%and46.4%). Present study indicated that this concentration (3.0%) could not only significantly reduce the formation of acrylamide, but also retain acceptable sensory quality of bread.