Inhibition of Nanoencapsulated Chitosan on Acrylamide Formation in Deep-fried Hash Brown

• Main Authors: Yueh Ting, 丁悅
• Other Authors: John-Tung Chien
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/59093928354291984616

碩士 === 輔仁大學 === 食品科學系碩士班 === 102 === Acrylamide (AA) can be formed during high-temperature frying of potato products, which contain high content of free asparagine and reducing sugar. AA is probable carcinogenic to humans and has also been demonstrated as a neurotoxin, carcinogen, genotoxin and reproductive toxin in animal studies. It is of our interest to develop nanoencapsulated chitosan (NC) and use it to inhibit the AA formation in deep-fried hash brown (HB). Results of dynamic light scattering analysis showed that NC stably maintains its average particle size at 11.45±0.21 nm after being heated at 160°C for 5 min. Differential scanning calorimetry showed that NC had an excellent thermal stability for up to 160°C. Formation of AA in HB increased with increases of heating time during deep-oil frying. Kinetic studies showed that the formation rates of AA (k2) in HB during deep-oil frying at 160 and 180°C were 2.22×10-6 (R2 = 0.96) and 6.23×10-6 min-1 (R2 = 0.72), respectively. Addition of 5% NC in HB could decrease k2 (1.06×10-6 min-1,R2 = 0.87 and 3.80×10-6 min-1, R2 = 0.89) by 52.3 and 39.0% during deep-oil frying at 160 and 180oC, respectively. Addition of 5% NC in HB could completely inhibit AA formation in HB during the initial 2 min deep-frying at 160oC and reduce AA level for up to 57.39 and 24.4% with deep-frying at 160oC for 6 min and 180oC for 4 min, respectively. The rates for NC to trap AA with NC (k4) in HB during deep-frying at 160 and 180°C were 1.31×10-7 and 6.94×10-3 min-1g-1, respectively. This indicated that NC was more efficient to inhibit AA formation in HB at an elevated temperature. Moreover, browning intensity increased with an increase of deep-frying time. Addition of 5% NC in HB could also increase the browning rate.