氨基酸复配同步抑制曲奇中多种有害物形成及其对感官品质的影响  

Simultaneous inhibition of various deleterious substances in cookies by application of an optimized combination of amino acids and its effect on organoleptic quality

作　　者：田媛 罗紫明 隋凤娇 陈鳞让 杨楠 黄才欢[1] 欧隽滢 欧仕益[1,3] 郑洁 TIAN Yuan;LUO Ziming;SUI Fengjiao;CHEN Linrang;YANG Nan;HUANG Caihuan;OU Juanying;OU Shiyi;ZHENG Jie(Department of Food Science and Engineering,Jinan University,Guangzhou 510632,China;Zhongshan Riwei Foodstuff Co.Ltd.,Zhongshan 528415,China;Guangdong-Hong Kong Joint Innovation Platform of Baked Food Safety,Guangzhou 510632,China)

机构地区：[1]暨南大学食品科学与工程系,广东广州510632 [2]中山市日威食品有限公司,广东中山528415 [3]焙烤食品安全粤港联合创新平台,广东广州510632

出　　处：《食品与发酵工业》2024年第12期74-83,共10页Food and Fermentation Industries

基　　金：中山市重大科技专项(2022AJ001);中山市社会公益与基础研究项目(2021B2052);国家自然科学基金面上项目(31972180);国家自然科学基金青年项目(32102097)。

摘　　要：氨基酸可有效抑制热加工食品中有害物质的形成,但食品中有多种有害物同时存在的情况,目前对于氨基酸对有害物的同步控制研究缺乏,并且氨基酸单独使用常对感官品质造成不良影响。以曲奇为研究对象,选取对活泼羰基化合物消除效果好的4种氨基酸进行复配,通过单因素和正交实验,以感官评价、色度、质构、有害物抑制效果为指标,在不影响产品感官品质的基础上,获得可同时抑制多种热加工有害物的氨基酸添加配方。最终确定曲奇中氨基酸的最佳添加配方为半胱氨酸0.15 g/kg、γ-氨基丁酸0.35 g/kg、丙氨酸0.5 g/kg、甘氨酸0.5 g/kg。采用该配方制作的曲奇与空白组相比,5-羟甲基糠醛、丙酮醛、3-脱氧奥苏糖、丙烯酰胺、羧甲基赖氨酸、羧乙基赖氨酸、荧光晚期糖基化终末产物分别降低了92%、28%、47%、38%、50%、71%、62%。同时,曲奇的酥脆性显著提高,感官品质有所改善。该研究结果为曲奇等热加工食品中有害物的控制与品质改良提供参考与指导。Thermally processed foods,such as cookies,are susceptible to heat treatments and easily generate hazardous substances including reactive carbonyl compounds,5-hydroxymethylfurfural,acrylamide,and advanced glycation end products(AGEs).They all displayed various deleterious effects on human health.Amino acids have been found to inhibit the formation of these harmful substances by eliminating the reactive carbonyl compounds.However,the application of single amino acids in food products tends to affect the organoleptic quality of the products negatively.Moreover,the simultaneous inhibition effects of the amino acids on different hazardous substances in real food were less investigated.This study aimed to obtain an amino acid complex formula that could efficiently and simultaneously reduce the levels of the abovementioned harmful substances in cookies while retaining the desired organoleptic quality of the products.Four amino acids with efficient elimination capacity on harmful substances were selected for the investigation.Based on the evaluation of sensory,colour,and texture properties,and the inhibition rate of all the harmful substances,the amino acid formula was optimized as 0.15 g/kg of cysteine,0.35 g/kg ofγ-aminobutyric acid,0.5 g/kg of alanine,and 0.5 g/kg of glycine.The cookies prepared with this formula showed an evident reduction in the levels of 5-hydroxymethylfurfural,methylglyoxal,3-deoxyglucosone,acrylamide,carboxymethyl lysine,carboxyethyl lysine,and fluorescent AGEs by 92%,28%,47%,38%,50%,71%,and 62%,respectively,as compared to the blank group.In addition,this formula improved the crispiness of cookies and the organoleptic qualities of the product.The study provides important strategies and guidelines for the control of harmful substances,and in the meantime,the improvement of the quality of thermally processed foods such as cookies.

关 键 词：氨基酸 曲奇 羰基化合物 丙烯酰胺 晚期糖基化终末产物 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]