Abstract
The inhibition effects of glutathione (GSH) on acrylamide (AA) in the asparagine/glucose model systems and cookies were investigated. The formation of AA was significantly inhibited by GSH addition in the model systems. The decreasing levels of AA were in the range of 38–86%, 57–82%, and 3–41% at 120, 140, and 160 °C, respectively. In addition, the presence of GSH in cookies also inhibited the AA formation, but with no corresponding relationship between the GSH level and the inhibition ratio. The addition of 0.05 g/kg GSH in cookie dough resulted in the decreasing of AA by 48%, some improvement in cookie lightness, but no influence on cookie texture. Kinetic analysis showed that the application of GSH not only inhibited the formation of AA but also improved the elimination of AA. In the summary, GSH could be a potential inhibitor to reduce the AA formation in food during the heating process.
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