| 摘要 |
PURPOSE: A method for inhibiting acrylamide formation is provided, thereby inhibiting acrylamide formation in food without changing the taste, flavor and color of food. CONSTITUTION: The method for inhibiting acrylamide formation comprises treating the nucleophilic amino group(-NH2) of asparagine with a pH lowering agent to convert into non-nucleophilic amine(-NH3+), wherein the pH lowering agent is selected from a buffer solution containing organic acid, organic acid salt or salts thereof, a buffer solution containing inorganic acid, inorganic acid salt or salts thereof, fruit juice and a mixture thereof; the organic acid is selected from citric acid, malic acid, acetic acid, lactic acid, succinic acid, tartaric acid, ascorbic acid and adipic acid; the inorganic acid is phosphate or pyrophosphate; the buffer solution is selected from sodium phosphate buffer solution, potassium phosphate buffer solution and citrate-sodium citrate buffer solution; and the fruit juice is selected from lemon, maesil(Japanese apricot), apricot, citron and lime. The method for inhibiting acrylamide formation in food comprises heating food and adding 0.01 to 10.0 wt.% of the pH lowering agent into the heated food, wherein the food is carbohydrate food. |
