Furan formation in starch-based model systems containing carbohydrates in combination with proteins,ascorbic acid and lipids |
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Authors: | Agnieszka Owczarek-Fendor Bruno De Meulenaer Georges Scholl An Adams Fien Van Lancker Gauthier Eppe Edwin De Pauw Marie-Louise Scippo Norbert De Kimpe |
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Affiliation: | 1. Department of Food Safety and Food Quality, nutriFOODchem Unit, Faculty of Bioscience Engineering, Ghent University, Partner of Food2Know, Coupure Links 653, B-9000 Ghent, Belgium;2. CART, Mass Spectrometry Laboratory, Department of Chemistry, Faculty of Science, University of Liège, Allée de la Chimie 3, B-6c Sart-Tilman, B-4000 Liège, Belgium;3. Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium;4. CART, Laboratory of Food Analysis, Department of Food Science, Faculty of Veterinary Medicine, University of Liège, Boulevard de Colonster 20, B-43bis Sart-Tilman, B-4000 Liège, Belgium |
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Abstract: | Formation of the “possibly carcinogenic” furan during thermal treatment of a starch-based model food system containing selected sugars alone and in the presence of proteins, ascorbic acid and lipids, respectively, was investigated. The results showed that in starch gels containing various sugars significantly more furan was formed at pH 6 than at pH 4. Moreover, addition of whey proteins enhanced the generation of furan considerably at both pH values tested. In acidic conditions, no significant difference was observed between the amounts of furan found in a starch–carbohydrate–ascorbic acid model system and those formed in a starch-based samples containing only ascorbic acid. Addition of fresh lipids did not affect furan formation. However, when oxidised soybean oil was applied, the generated amounts of furan were higher than expected from the sum of furan found in the separate starch–carbohydrate and starch–lipid samples. Interestingly, the most efficient carbohydrate in furan generation, among the sugars tested, at pH 6, was lactose, especially when heated in the presence of proteins. This is the first report on the generation of furan from lactose. |
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Keywords: | WC starch waxy corn starch SBO soybean oil AA ascorbic acid |
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