Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
The Effect of High Hydrostatic Pressure on Acrylamide Generation in Aqueous Reaction Systems Using Asparagine and Glucose
Atsushi KobayashiSatoko GomikawaAsami OguroSatoshi MaedaAkira YamazakiShinji SatoHirofumi Maekawa
ジャーナル フリー HTML

2019 年 25 巻 4 号 p. 587-596


The effect of high hydrostatic pressure (HHP) on acrylamide generation was studied using an equimolar asparagine-glucose model system that was dissolved in ultrapure water or buffer at initial pH values of 5.0 and 9.0. The concentrations of acrylamide and melanoidins were determined after treatment at 120 µC for 60 min within a range of 100 to 300 MPa. The pH prior to and after treatment was also measured. The generation of acrylamide in all model systems was significantly suppressed under elevated pressure conditions. The strength of correlations among pressure value, acrylamide and melanoidins concentration differed depending on the initial pH condition of the model system. It was suggested that the suppression of acrylamide generation occurred due to the different effects of pressure, which depends on the solution pH, on the Maillard reaction involving acrylamide formation. Based on these findings, we propose that application of HHP to heat processing of foods could be effective to reduce acrylamide content.

© 2019 by Japanese Society for Food Science and Technology
前の記事 次の記事