Mitigation effects of high methoxyl pectin on acrylamide formation in the Maillard model system

Pengpu Wang,Guoyu Sun,Pei Lu,Yanbing Liu,Yuchen Zhu,Fang Chen

Food Chemistry（2022）

引用 7|浏览4

暂无评分

摘要

•Temperature, pH value, substrate content affected the inhibition of pectin on AA content.•Pectin addition inhibited AA formation by lowering the pH value in Asn/Glc model system.•The competition between pectin degradation product and Glc for Asn resulted in AA inhibition.

查看译文

关键词

Acrylamide,Pectin,Inhibition,Model system

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要