Cargando…

Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems

The aim of this research was to investigate the effects of the addition of 0.5% hydroxymethylfurfural (HMF) and low molecular chitosan on acrylamide and HMF formation in a food model system, which contains 0.5% glucose, asparagine, and HMF within 30 min of heating at 180 °C. At an interval of 10 min...

Descripción completa

Detalles Bibliográficos
Autores principales: Lin, Hong-Ting Victor, Chan, Der-Sheng, Kao, Ling-Yu, Sung, Wen-Chieh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229482/
https://www.ncbi.nlm.nih.gov/pubmed/34201113
http://dx.doi.org/10.3390/polym13121901
_version_ 1783712986808975360
author Lin, Hong-Ting Victor
Chan, Der-Sheng
Kao, Ling-Yu
Sung, Wen-Chieh
author_facet Lin, Hong-Ting Victor
Chan, Der-Sheng
Kao, Ling-Yu
Sung, Wen-Chieh
author_sort Lin, Hong-Ting Victor
collection PubMed
description The aim of this research was to investigate the effects of the addition of 0.5% hydroxymethylfurfural (HMF) and low molecular chitosan on acrylamide and HMF formation in a food model system, which contains 0.5% glucose, asparagine, and HMF within 30 min of heating at 180 °C. At an interval of 10 min, all solutions were evaluated in the following aspects: reducing sugar, asparagine, acrylamide, HMF content, pH, Maillard reaction products, kinematic viscosity, and color. After heating for 10 min, the kinematic viscosity of solutions containing chitosan reduced significantly. The values of the acrylamide, HMF, and absorbance increased at OD(294) and OD(420) (optical density measured at 294 nm and 420 nm) of solutions. Experimental results showed that low-molecular-weight chitosan might be hydrolyzed into much lower molecular weight, followed by the decrease in kinematic viscosity of the solution at pH lower than 6 and the increase in the formation of acrylamide after heating for 30 min.
format Online
Article
Text
id pubmed-8229482
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-82294822021-06-26 Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems Lin, Hong-Ting Victor Chan, Der-Sheng Kao, Ling-Yu Sung, Wen-Chieh Polymers (Basel) Article The aim of this research was to investigate the effects of the addition of 0.5% hydroxymethylfurfural (HMF) and low molecular chitosan on acrylamide and HMF formation in a food model system, which contains 0.5% glucose, asparagine, and HMF within 30 min of heating at 180 °C. At an interval of 10 min, all solutions were evaluated in the following aspects: reducing sugar, asparagine, acrylamide, HMF content, pH, Maillard reaction products, kinematic viscosity, and color. After heating for 10 min, the kinematic viscosity of solutions containing chitosan reduced significantly. The values of the acrylamide, HMF, and absorbance increased at OD(294) and OD(420) (optical density measured at 294 nm and 420 nm) of solutions. Experimental results showed that low-molecular-weight chitosan might be hydrolyzed into much lower molecular weight, followed by the decrease in kinematic viscosity of the solution at pH lower than 6 and the increase in the formation of acrylamide after heating for 30 min. MDPI 2021-06-08 /pmc/articles/PMC8229482/ /pubmed/34201113 http://dx.doi.org/10.3390/polym13121901 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Lin, Hong-Ting Victor
Chan, Der-Sheng
Kao, Ling-Yu
Sung, Wen-Chieh
Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems
title Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems
title_full Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems
title_fullStr Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems
title_full_unstemmed Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems
title_short Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems
title_sort effect of hydroxymethylfurfural and low-molecular-weight chitosan on formation of acrylamide and hydroxymethylfurfural during maillard reaction in glucose and asparagine model systems
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229482/
https://www.ncbi.nlm.nih.gov/pubmed/34201113
http://dx.doi.org/10.3390/polym13121901
work_keys_str_mv AT linhongtingvictor effectofhydroxymethylfurfuralandlowmolecularweightchitosanonformationofacrylamideandhydroxymethylfurfuralduringmaillardreactioninglucoseandasparaginemodelsystems
AT chandersheng effectofhydroxymethylfurfuralandlowmolecularweightchitosanonformationofacrylamideandhydroxymethylfurfuralduringmaillardreactioninglucoseandasparaginemodelsystems
AT kaolingyu effectofhydroxymethylfurfuralandlowmolecularweightchitosanonformationofacrylamideandhydroxymethylfurfuralduringmaillardreactioninglucoseandasparaginemodelsystems
AT sungwenchieh effectofhydroxymethylfurfuralandlowmolecularweightchitosanonformationofacrylamideandhydroxymethylfurfuralduringmaillardreactioninglucoseandasparaginemodelsystems