The inhibition kinetics of glutathione (GSH) and quercetin on Acrylamide (AA) formation in the low-moisture Maillard systems were investigated at 180 °C. The inhibition rates in an equal-molar asparagine/glucose (Asn/Glc) system was higher than those in asparagine/fructose (Asn/Fru) system, and the maximum inhibition rates for AA were 57.75% with GSH of 10 -2 mol L -1 and 51.38% with quercetin of 10 -1 mol L -1 . The Logistic-Index dynamic model and simplified two consecutive first-order kinetic models were well fitted to the changes of AA in the Asn/Glc system. The kinetics results suggested the predominant inhibition effect of GSH on AA could be attributed to the competitive reaction between GSH and Asn for the consumption of Glc. The kinetic results and HPLC-MS/MS analysis of quercetin inhibiting AA indicated that quercetin might mitigate AA through the binding reaction of quercetin decomposition product and Maillard intermediate product. These experimental results can provide theoretical data to control the formation of AA during food thermal processing.
Inhibition kinetics and mechanism of glutathione and quercetin on acrylamide in the low-moisture Maillard systems
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Xiping Nan, Shuli Nan, Xianpeng Zeng, Lining Kang, Xiangying Liu, Yonggang Dai; Inhibition kinetics and mechanism of glutathione and quercetin on acrylamide in the low-moisture Maillard systems. J Food Prot 2020; doi: https://doi.org/10.4315/JFP-20-411
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