| L-半胱氨酸对油炸薯片中有害醛、晚期糖基化终产物的抑制作用及其品质的改善效果 |
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| 引用本文： | 郭鸿阳,李瑞阳,刘启辉,江楷煜,欧隽滢,刘付,郑洁,欧仕益. L-半胱氨酸对油炸薯片中有害醛、晚期糖基化终产物的抑制作用及其品质的改善效果[J]. 食品科学, 2022, 43(4): 60-68. DOI: 10.7506/spkx1002-6630-20201230-354 |
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| 作者姓名： | 郭鸿阳 李瑞阳 刘启辉 江楷煜 欧隽滢 刘付 郑洁 欧仕益 |
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| 作者单位： | （1.暨南大学理工学院,广东 广州 510632;2.昆明理工大学农业与食品学院,云南 昆明 650501;3.焙烤食品安全粤港联合创新平台,广东 广州 510632） |
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| 基金项目： | 广州市科学技术局民生科技攻关计划项目（201903010004） |
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| 摘 要： | 采用不同质量浓度（1、3、5 mg/mL）的L-半胱氨酸（Cys）溶液浸泡鲜切马铃薯片后油炸,结果表明,添加Cys后可显著降低油炸薯片中乙二醛、丙酮醛、3-脱氧葡糖醛酮和5-羟甲基糠醛的含量,由二羰基化合物产生的晚期糖基化终产物也显著降低。同时发现,添加Cys后,油炸薯片中油脂的酸值、过氧化物值和羰基价也呈下降趋势。Cys还会影响油炸薯片的风味,其中挥发性醛类和醇类风味物质含量增加,但吡嗪类风味物质含量减少。由12 名小组成员对不同Cys处理组的油炸薯片进行感官评定表明Cys溶液浸泡处理的油炸薯片的接受度高于非浸泡对照组。
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| 关 键 词： | L-半胱氨酸 活泼羰基化合物 晚期糖基化终产物 油脂氧化 挥发性化合物 油炸薯片, |
L-Cysteine Immersion of Fresh-cut Potato Chips Inhibited the Formation of Reactive Carbonyl Compounds and Advanced Glycation End Products,and Improved Quality Parameters of Fried Potato Chips |
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| GUO Hongyang,LI Ruiyang,LIU Qihui,JIANG Kaiyu,OU Juanying,LIU Fu,ZHENG Jie,OU Shiyi. L-Cysteine Immersion of Fresh-cut Potato Chips Inhibited the Formation of Reactive Carbonyl Compounds and Advanced Glycation End Products,and Improved Quality Parameters of Fried Potato Chips[J]. Food Science, 2022, 43(4): 60-68. DOI: 10.7506/spkx1002-6630-20201230-354 |
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| Authors: | GUO Hongyang LI Ruiyang LIU Qihui JIANG Kaiyu OU Juanying LIU Fu ZHENG Jie OU Shiyi |
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| Affiliation: | (1. College of Science and Engineering, Jinan University, Guangzhou 510632, China; 2. Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650501, China; 3. Guangdong-Hong Kong Joint Innovation Platform for Baked Food Safety, Guangzhou 510632, China) |
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| Abstract: | In this study, fresh-cut potato chips were soaked in L-cysteine (Cys) aqueous solutions at different concentrations (1, 3, and 5 mg/mL) and then deep-fried. The results showed that the contents of glyoxal (GO), ketoacetaldehyde (MGO), 3-deoxyglucuronone (3-DG) and hydroxymethylfurfural (HMF) in fried potato chips were significantly reduced after Cys immersion, and so was the production of advanced glycation end products (AGEs) from dicarbonyl compounds. Besides, it was found that the acid value, peroxide value and carbonyl value of oil in fried potato chips also showed a downward trend after Cys immersion. Cys also affected the flavor of fried potato chips, increasing the contents of volatile aldehydes and alcohols but decreasing the content of pyrazines. Sensory evaluation by 12 panelists indicated that cysteine-treated potato chips had higher acceptability scores than the control group. |
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| Keywords: | L-cysteine reactive carbonyl compounds advanced glycation end products lipids oxidation volatile compounds fried potato chips, |
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