Synergistic Effect of Glycine and Starch Coating on Reduction of Acrylamide in Bread

doi:10.7506/spkx1002-6630-201816006

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (16): 34-39.doi: 10.7506/spkx1002-6630-201816006

• Food Chemistry • Previous Articles Next Articles

Synergistic Effect of Glycine and Starch Coating on Reduction of Acrylamide in Bread

LIU Jie1, WANG Yadan1, MAN Yong2, LIU Yawei1, ZHANG Shenghong3, DIAO Xiaoqiong2,*

(1. National Engineering Laboratory for Wheat & Corn Further Processing, College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; 2. College of Chemical Engineering and Environment, Henan University of Technology, Zhengzhou 450001, China; 3. Beijing Institute of Petrochemical Technology, Beijing 102617, China)

Online:2018-08-25 Published:2018-08-17

Abstract

Abstract: The aim of this paper was to explore the synergistic effect of adding glycine and starch coating on reduction of acrylamide in bread crust. The inhibitory effect of glycine was significant. The percentage inhibition of acrylamide was 80.5% when glycine was added at 0.1% to flour and no acrylamide was detected at an addition level of 3%. Starch coating on the surface of the fermented dough prior to baking decreased acrylamide content by more than 20%. The inhibitory effects of different starch coatings were in the decreasing order of mixed starch coating > potato starch coating > corn starch coating. The inhibitory effect of corn starch coating was increased to 85.1% when the addition level of glycine was 0.1% while maintaining the attractive color of bread. The significant decrease in the acrylamide content in bread was due to substrate competition between glycine and asparagine in the Maillard reaction and the reduction of a significant amount of the limiting precursor asparagine in coating-forming solutions.

Key words: acrylamide, glycine, starch coating, bread, synergistic effect

CLC Number:

TS202.3

LIU Jie, WANG Yadan, MAN Yong, LIU Yawei, ZHANG Shenghong, DIAO Xiaoqiong. Synergistic Effect of Glycine and Starch Coating on Reduction of Acrylamide in Bread[J]. FOOD SCIENCE, 2018, 39(16): 34-39.

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Synergistic Effect of Glycine and Starch Coating on Reduction of Acrylamide in Bread

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