破损淀粉对焙烤面团中丙烯酰胺含量的影响
目的 研究面粉中破损淀粉的程度与还原糖的含量之间的相关性, 以及对焙烤面团在美拉德反应过程中产生的丙烯酰胺的影响。方法 3个不同品种的小麦籽粒分别通过布拉本德磨(Brabender)和布勒磨(Buhler)得到8个不同的小麦面粉样品。采用Megazyme试剂盒分别对不同面粉中的淀粉破损度和还原糖含量进行测定。通过高效液相色谱法测定焙烤面团中丙烯酰胺的含量。结果 3种小麦得到的不同面粉中破损淀粉含量存在显著性差异, 范围为3.59%~8.93%。三种小麦得到的不同面粉中还原糖含量范围为0.07%~1.1%。加酵母的焙烤面团中丙烯酰胺含量范围为0.84~1.84 μg/mL, 未加酵母的焙烤面团丙烯酰胺含量范围为0.47~1.90 μg/mL。 结论 面粉中淀粉破损度与还原糖含量呈一定的正相关性, 但是淀粉破损度及酵母添加对丙烯酰胺生成影响不一致。
Objective To study the relationship between acrylamide levels produced in the Maillard reaction and the contents of damaged starch and reducing sugars. Methods The grains of 3 wheat varieties were milled by Brabender mill and Buhler mill to produce 8 kinds of wheat flour samples. The content of damaged starch and reducing sugars were determined by Megazyme damaged starch assay kit and reducing sugar assay kit. The content of acrylamide in baked doughs was measured by high performance liquid chromatography. Result There were significant differences in the damaged starch content of 8 kinds of wheat flours, ranging from 3.59% to 8.93%. Reducing sugar contents were in the range of 0.07%~1.1%. The acrylamide levels were in the range of 0.84~1.84 μg/mL in the baked doughs with yeast, while baked doughs without yeast presented the acrylamide levels in the range of 0.47~1.90 μg/mL. Conclusion There was a positive correlation between damaged starch content and reducing sugar content. Inconsistent effect of damaged starch content and addition of yeast on the formation of acrylamide was noticed.
标题：破损淀粉对焙烤面团中丙烯酰胺含量的影响
英文标题：The effect of damaged starch on the formation of acrylamide in baked doughs
作者：
王书军 食品营养与安全教育部重点实验室,天津科技大学
辛全伟 食品营养与安全教育部重点实验室
黄薇 食品营养与安全教育部重点实验室
马毛毛 食品营养与安全教育部重点实验室
王硕 食品营养与安全教育部重点实验室,天津科技大学
中文关键词:面粉,破损淀粉,还原糖,丙烯酰胺,发酵,
英文关键词:wheat flour,damaged starch,reducing sugar,acrylamide,fermentation,
发表日期：2015-05-04
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