title: Ultrasonic accelerates asparagine-glucose non-enzymatic browning reaction without acrylamide formation.
abstract: 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, Abs420and 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.
authors: Department of Food and Biology Engineering, Zhangzhou Institute of Technology, Zhangzhou, China. Electronic address: zhiqianggao33@gmail.com.
authors: Zhiqiang
authors: Z
authors: Gao
authors: Department of Food and Biology Engineering, Zhangzhou Institute of Technology, Zhangzhou, China.
authors: Junfeng
authors: J
authors: Zheng
authors: Department of Food and Biology Engineering, Zhangzhou Institute of Technology, Zhangzhou, China.
authors: Lian
authors: L
authors: Chen
mesh_terms: D020106:Acrylamide / Q000737:chemistry; D001216:Asparagine / Q000737:chemistry*; D001713:Biphenyl Compounds / Q000737:chemistry; D016166:Free Radical Scavengers / Q000737:chemistry; D005947:Glucose / Q000737:chemistry; D015416:Maillard Reaction; D010851:Picrates / Q000737:chemistry; D013696:Temperature; D000069453:Ultrasonic Waves
chemical_list: D001713:Biphenyl Compounds; D016166:Free Radical Scavengers; D010851:Picrates; D020106:Acrylamide; D001216:Asparagine; C004931:1,1-diphenyl-2-picrylhydrazyl; D005947:Glucose
keywords: Acrylamide; Antioxidant activity; Non-enzymatic browning reaction; Ultrasonic