Abstract：
:Phytic acid, myo-inositol hexaphosphoric acid, exists in substantial (1-5%) amounts in edible plant seeds. In this study the effects of phytic acid on the Maillard reaction and the formation of acrylamide were investigated. Both phytic acid and phosphate enhanced browning in glucose/β-alanine system, but phytic acid was less effective than phosphate. Higher pH favoured the catalytic activities for both of them. The influence of the types of sugar and amino acid on the reaction was also examined. Browning was suppressed by the addition of calcium and magnesium ions, but an additive effect was observed for ferrous ions and phytic acid in glucose/β-alanine solution at pH 8.0. Both phytic acid and phosphate promoted the polymerisation of the reaction intermediates. The kinetics of Maillard reaction was first-ordered reaction in the presence of phytic acid. Phytic acid was less effective than phosphate in the formation of acrylamide. When potato slices were treated with sodium phytate and calcium chloride successively, the formation of acrylamide was greatly suppressed.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang H,Zhou Y,Ma J,Zhou Y,Jiang Hdoi
10.1016/j.foodchem.2013.02.107subject
Has Abstractpub_date
2013-11-01 00:00:00pages
18-22issue
1eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00270-7journal_volume
141pub_type
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