丙烯酰胺
天冬酰胺
化学
食品科学
蔗糖
美拉德反应
铵
天冬酰胺酶
糖
有机化学
聚合物
共聚物
生物
酶
白血病
遗传学
淋巴细胞白血病
作者
M. Vass,Thomas M. Amrein,Barbara Schönbächler,Felix Escher,Renato Amadò
摘要
The sources of reducing sugars and free asparagine of two different cracker products were identified, and acrylamide formation during baking was measured. The application of an asparaginase decreased the acrylamide content by at least 70% in both products. Replacing ammonium hydrogencarbonate by sodium hydrogencarbonate as baking agent and replacing reducing sugars by sucrose resulted in almost 80% less acrylamide in the wheat cracker. Decreasing free asparagine and reducing sugars in the ingredients and a lower end-temperature during baking lowered the acrylamide content of the potato cracker by about 50%.
科研通智能强力驱动
Strongly Powered by AbleSci AI