Ultrasonic accelerates asparagine-glucose non-enzymatic browning reaction without acrylamide formation.
Ultrasonic accelerated the asparagine-glucose non-enzymatic browning reaction with significant decrease of glucose and asparagine concentrations, and marked increase of intermediate products (UV-absorbance value at 294nm, Abs294), melanoidins (UV-absorbance value at 420nm, Abs420) and in vitro antioxidant activity (DPPH free radical scavenging activity). As the ultrasonic intensity was 17.83W/cm2, the asparagine-glucose solution's Abs294, Abs420 and antioxidant activity increased from 0 to 1.26, 0.88 and 21.56%, respectively, and the glucose and asparagine concentrations of the asparagine-glucose solution reduced 58.97 and 12.57%, respectively. The high performance liquid chromatography (HPLC)-Diode Array Detector (DAD) analyses showed that no acrylamide was detected after 50-min ultrasonic reaction. This study suggested that ultrasonic at higher intensity was a potential method to accelerate the non-enzymatic browning reaction in the asparagine-glucose solution without acrylamide production.
['Gao|Zhiqiang|Z|', 'Zheng|Junfeng|J|', 'Chen|Lian|L|']
D020106:Acrylamide D001216:Asparagine D001713:Biphenyl Compounds D016166:Free Radical Scavengers D005947:Glucose D015416:Maillard Reaction D010851:Picrates D013696:Temperature D000069453:Ultrasonic Waves
Ultrasonic Non-enzymatic browning reaction Acrylamide Antioxidant activity