Mitigation effects of high methoxyl pectin on acrylamide formation in the Maillard model system

Pengpu Wang; Guoyu Sun; Pei Lu; Yanbing Liu; Yuchen Zhu; Fang Chen

doi:10.1016/j.foodchem.2022.132095

Mitigation effects of high methoxyl pectin on acrylamide formation in the Maillard model system

Food Chem. 2022 Jun 1:378:132095. doi: 10.1016/j.foodchem.2022.132095. Epub 2022 Jan 10.

Authors

Pengpu Wang¹, Guoyu Sun¹, Pei Lu¹, Yanbing Liu¹, Yuchen Zhu¹, Fang Chen²

Affiliations

¹ College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China.
² College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China. Electronic address: chenfangch@sina.com.

PMID: 35042107
DOI: 10.1016/j.foodchem.2022.132095

Abstract

Acrylamide (AA) is a potential carcinogen formed during the process of food heating. Pectin is natural food additive widely presented in fruits and vegetables. This study aimed at investigating the influence of the addition of high methoxyl apple pectin (esterification degree: 82.6%) on AA inhibition in the asparagine (Asn)/glucose (Glc) model system. Results showed that temperature (120-180 °C), pH value (6.0-7.2), pectin addition (0.2-1.0%, w/v), substrate concentration (0.01-0.5 M) and molar ratio of Asn/Glc (5:1-1:10) had significant influence on inhibition of pectin on AA formation. With adding 1.0% (w/v) pectin, the pH value, Glc consumption and Schiff base abundance declined in Asn/Glc model system. Moreover, heating treatment decreased the pH value, molecular weight, esterification degree and galacturonic acid content of pectin. Finally, the pectin degradation product was identified, which might compete with Glc for Asn in Maillard reaction, led to AA reduction. This study provided distinct evidence for controlling AA formation.

Keywords: Acrylamide; Inhibition; Model system; Pectin.

MeSH terms

Acrylamide*
Asparagine
Maillard Reaction
Pectins*
Temperature

Substances

Acrylamide
Asparagine
Pectins