SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Study on the formation mechanism of acrylamide in the fructose/asparagine simulation system
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    Abstract:

    The formation rule of acrylamide in fructose/asparagine system was studied. 4 factors, heating temperature and time, asparagine and fructose addition levels were selected based on single factor test. The technological conditions were optimized and analyzed by response surface. The results showed that fructose content, heating temperature and asparagine content had significant influence on the formation of acrylamide. When 1.2 mmol fructose and 1.2 mmol asparagine were heated at 200 ℃ for 6.0 min, the maximum content of acrylamide was 1 640.0 nmol.

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  • Received:
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  • Online: December 29,2014
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