Decrease in the Acrylamide Content in Canned Coffee by Heat Treatment with the Addition of Cysteine

作者：Narita Yusaku; Inouye Kuniyo^*

来源：Journal of Agricultural and Food Chemistry, 2014, 62(50): 12218-12222.

DOI：10.1021/jf5035288

• acrylamide
• coffee
• cysteine
• dithiothreitol
• lysine
• thiol group

Acrylamide (AA) is classified as a Group 2A carcinogen according to the International Agency for Research on Cancer. Although coffee contains a small amount of AA, it is a popular beverage worldwide. Approximately 10 billion canned coffees are consumed each year in Japan. In this study, we investigated how to decrease AA contained in canned coffee by modifying the heat treatment used for sterilization during the manufacturing process. The AA content of both types of canned coffee (black and milk) was decreased by approximately 95% by heat treatment with adding cysteine at 121 degrees C for 6 min. The content was also decreased by heat treatment with dithiothreitol, although that with cystine had no effect. Therefore, it is shown that thiol groups in cysteine and dithiothreitol might play an important role in decreasing the AA content.

• 出版日期2014-12-17