并联加工对马铃薯主食产品中丙烯酰胺形成的协同抑制效应及其动力学研究

With improving the strategy of potato staple diet, the acrylamide (AA) reveals amounts in resident meals will increase. However, the technology to control AA in potato staple foods had not been studied. In previous study, a higher content of AA was detected in some potato staple foods. Given this problem, synergistic inhibition technology was proposed by integrating physical methods (high pressure processing or blanching) with a chemical method (immersion in cysteine solution). In addition, the study indicated that the inhibition ratio under this parallel processing was higher than the sum of that under each separate technology; that is, a synergistic effect exists. In this project, we focused on the kinetics mechanism of this synergistic inhibition effect. First, the risk of AA formation in potato staple foods was studied. A series of representative products were selected and an in situ kinetic model of AA formation was constructed on the basis of the mass transfer process. Furthermore, the kinetic targets of the inhibition effect were analyzed. Base on the theory of mass transfer regulation and chemical addition reaction, we studied the inhibition mechanism of high pressure processing, blanching, and immersion in cysteine solution. Finally, the established inhibition kinetic model, which coordinates the synergistic inhibition effect, was integrated with the deep learning neural network and experimental analysis to clarify the kinetics mechanism of the synergistic inhibition effect. These results may improve the theory of food security and the development of the strategy of potato staple food.

随着马铃薯主食化战略的推进，我国人均丙烯酰胺(AA)膳食暴露量存在增大风险，然而关于主食化产品中AA控制技术的研究未见报道。基于协同理论，申请人提出了将不同抑制方法相并联，实现协同增效的设想。实验表明物理加工(高压处理或热烫)与化学方法(Cys浸渍)并联作用下的抑制率远高于单一作用抑制率之和，即存在“1+1>2”的协同效应现象。本项目将围绕协同抑制效应的动力学机制这一科学问题，选择马铃薯面包、饼干为对象，以油炸薯片为参照，在考虑传质过程的基础上，构建统一描述主食产品中AA形成的原位动力学，分析抑制作用的动力学靶点，分别从传质调控与巯基-烯点击反应入手，探明高压、热烫与Cys抑制作用的动力学机理，并构建阻断动力学模型，基于深度学习算法，建立人工智能解析方法，结合实验分析，揭示协同抑制效应的动力学机制。相关成果可进一步完善食品安全理论体系，同时也为我国马铃薯主食化战略的顺利实施提供技术支撑。

随着马铃薯主食化战略的推进，我国人均丙烯酰胺膳食暴露量存在增大风险，然而关于主食化产品中丙烯酰胺控制技术的研究未见报道。基于协同理论，课题组提出了将不同抑制方法相并联，实现协同增效的设想。本项目研究结果表明，物理加工(高压处理或热烫)与化学方法(Cys浸渍)并联作用下的抑制率远高于单一作用抑制率之和，即存在“1+1>2”的协同效应现象；进而，围绕协同抑制效应的动力学机制，在考虑传质过程的基础上，构建统一描述主食产品中丙烯酰胺形成的原位动力学，分析抑制作用的动力学靶点，分别从传质调控与巯基-烯点击反应入手，探明了高压、热烫与Cys抑制作用的动力学机理，并构建阻断动力学模型，基于非线性拟合算法，结合实验分析，揭示并联加工下协同抑制效应的动力学机制。相关成果可进一步完善食品安全理论体系，同时也为我国马铃薯主食化战略的顺利实施提供技术支撑。