FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (3): 123-128.doi: 10.7506/spkx1002-6630-201803019

• Basic Research • Previous Articles     Next Articles

Inhibitory Kinetics of Acrylamide by Procyanidins

ZHOU Mengzhou1,2,3, DING Cheng1,2,3, GUAN Yafei4 , WU Qian1,2,3,*   

  1. 1. School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; 2. Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Wuhan 430068, China; 3. Research Center of Food Fermentation Engineering and Technology of Hubei, Wuhan 430068, China; 4. Centre Testing International (Wuhan) Co. Ltd., Wuhan 430068, China
  • Online:2018-02-15 Published:2018-01-30

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Abstract: The effect of procyanidins on the formation and elimination kinetics of acrylamide was investigated. The concentrations of litchi pericarp procyanidin (LPPC) and lotus seedpod procyanidin (LSPC) for the maximum percentage inhibition of acrylamide were determined, and then the kinetic process of acrylamide formation and elimination was described by the Logistic-growth curve, Logistic-Fermi and Logistic-exponential kinetic models. The Logistic-exponential kinetic model was found to be the best among these models. The experimental results showed that both LPPC and LSPC had a significant impact on the formation of acrylamide, especially LSPC; however, they had no significant inhibitory effect at the later stage of reaction.

Key words: litchi pericarp procyanidin, lotus seedpod procyanidin, acrylamide, kinetics

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