Acta Laser Biology Sinica, Volume. 29, Issue 5, 461(2020)

Effect of Xanthan Gum on the Formation of 5-hydroxymethylfurfural in Suc-Asn Reaction System

YE Qian1, XU Ning2, GUO Hongying1、*, QIN Dan1, TAN Xinghe1, WANG Feng1, and WANG Rencai3
Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
  • 3[in Chinese]
  • show less
    References(15)

    [3] [3] CHIANG J H, EYRES G T, SILCOCK P J, et al. Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction[J]. Food Research International, 2019, 123: 642-649.

    [5] [5] CAPIANO E, FOGLIANO V. Acrylamide and 5-hydroxymethylfurfural (HMF): a review on metabolism, toxicity, occurrence in food and mitigation strategies[J]. LWT-Food Science and Technology, 2011, 44(4): 793-810.

    [6] [6] KOWALSKI S, LUKASIEWICZ M, DUDA C A, et al. 5-hydroxymethyl-2-furfural (HMF)–h-eat-induced formation, occurrence in food and biotransformation–a review[J]. Polish Journal of Food and Nutrition Sciences, 2013, 63(4): 207-225.

    [13] [13] G?KMEN V, KOCADAGLI T, G?NCüOGLU N, et al. Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine[J]. Food Chemistry, 2012, 132(1): 168-174.

    [15] [15] NAGAR M, SHAARANAGAT V S, KUMAR Y, et al. Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (amorphophallus paeoniifolius) starch[J]. International Journal of Biological Macromolecules, 2019, 136(1): 831-838.

    [16] [16] YANG X, GONG T, LI D, et al. Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan[J]. Carbohydrate Polymers, 2019, 226(9): 115-126, 278.

    [18] [18] MOHSEN S M, AMMAR A S M. Total phenolic contents and antioxidant activity of corn tassel extracts[J]. Food Chemistry, 2009, 112(3): 595-598.

    [19] [19] ZHANG Y Y, SONG Y, ZHOU T T, et al. Kinetics 5-hydroxymethylfurfural formation in Chinese acacia honey during heat treatment[J]. Food Science and Biotechnology, 2012, 21(6): 1627-1632.

    [21] [21] VAIKOUSI H, KOUTSOYMANIS K, BILIADERIS C G. Kinetic modelling of non-enzymatic browning of apple juice concentrates differing in water activity under isothermal and dynamic heating conditions[J]. Food Chemistry, 2008, 107(2): 785-796.

    [22] [22] G?KMEN V, ?ENYUVA H Z. Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system[J]. European Food Research and Technology, 2007, 225(5/6): 815-820.

    [27] [27] SHEN Y T, TEBBEN L, CHEN G J, et al. Effect of amino acids on maillard reaction product formation and total antioxidant capacity in white pan bread[J]. International Journal of Food Science & Technology, 2019, 54(4): 1372-1380.

    [28] [28] SERGIO P B, JOSé áNGEL R H, SILVIA P. Effect of home cooking on the antioxidant capacity of vegetables: relationship with Maillard reaction indicators[J]. Food Research International, 2019, 121(5): 514-523.

    [29] [29] BUENO M, RESCONI V C, CAMPO M M, et al. Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees[J]. Food Chemistry, 2019, 30(6): 281: 49-56.

    [30] [30] RAVISHANKAR D, RAJORA A K, GRECO F, et al. Flavonoids as prospective compounds for anti-cancer therapy[J]. The International Journal of Biochemistry & Cell Biology, 2013, 45(12): 2821-2831.

    [32] [32] AYKIN E, ARSLAN S, DURAK A N, et al. Effect of bicarbonate salts and sequential using of frying oil on acrylamide and 5-hydroxymethylfurfural contents in coated fried chicken meat[J]. International Journal of Food Properties, 2016, 19(1): 222-232.

    Tools

    Get Citation

    Copy Citation Text

    YE Qian, XU Ning, GUO Hongying, QIN Dan, TAN Xinghe, WANG Feng, WANG Rencai. Effect of Xanthan Gum on the Formation of 5-hydroxymethylfurfural in Suc-Asn Reaction System[J]. Acta Laser Biology Sinica, 2020, 29(5): 461

    Download Citation

    EndNote(RIS)BibTexPlain Text
    Save article for my favorites
    Paper Information

    Category:

    Received: Nov. 6, 2019

    Accepted: --

    Published Online: Jan. 19, 2021

    The Author Email: GUO Hongying (lily-ghy@163.com)

    DOI:10.3969/j.issn.1007-7146.2020.05.011

    Topics