糖-天門冬醯胺系統中丙烯醯胺生成的動力學

Abstract

自從2002年瑞典國家食品管理局報告中顯示，炸薯條及炸馬鈴薯片中含有高量的丙烯醯胺後，學者相繼探討對其生成機制，就目前所得到的數據顯示，天門冬胺酸和還原醣經過梅納反應會形成丙烯醯胺。本實驗以糖-天門冬醯胺模式系統，探討丙烯醯胺生成的動力學。結果顯示，葡萄糖-天門冬醯胺及果醣-天門冬醯胺模式系統中，丙烯醯胺生成屬於擬二級反應。藉由Arrhenius方程式可知兩系統的活化能分別為10.52、18.79 kcal/mole。於pH 5~8之間，丙烯醯胺的生成量隨著pH值之增加而增加，但當pH =9時，丙烯醯胺的生成量反而呈現降低的趨勢。

Sweden National Food Administration revealed the presence of high acrylamide in fried or baked starchy food in 2002. The issue caught the attention of food scientist around the world. It has been proposed that the Maillard reaction of asparagine and reducing sugar played an important role on the formation of acrylamide. This was to investigate the formation kinetics of acrylamide in sugar-asparagine model system. The data showed that both glucose-asparagine and fructose-asparagine exhibited pseudo second order reaction with activation energy of 10.52 and 18.79 kcal/mol, respectively. As pH was raised from 5 to 8, the formation of acrylamide increased. When pH was greater than 8 , raising pH resulted in the reduction of acrylamide.