Chloropropanole i chloroestry w produktach spożywczych

• Autorzy: Szterk A. , Waszkiewicz-Robak B. , Kromołowska R. , Mikiciuk J. , Czerwonka M. , Roszko M.

Warianty tytułu

EN

Chloropropanols and chloroesters in food staffs

• Języki publikacji: PL

Abstrakty

PL

3-monochloropropanol (3-MCPD) jest głównym chloropropanolem obecnym w hydrolizatach białek roślinnych HVP. Chloropropanole, oprócz HVP i sosu sojowego, występują w największych ilościach m.in. w produktach piekarniczych, serach, rybach, mięsie, wyrobach cukierniczych oraz w czosnku, preparatach dymu wędzarniczego i słodzie. Związki te powstają głównie na drodze reakcji termicznych z udziałem jonu chloru. Ich prekursorami są glicerol, monoacyloglicerydy i lisofosfolipidy. Powstawanie 3-MCPD w żywności można ograniczyć np. przez kontrolowanie stopnia hydrolizy kwasowej, a następnie zneutralizowanie środowiska bądź dekomponowanie 3-MCPD z zastosowaniem znanych substancji alkalicznych. Producenci mogą także zmodyfikować proces technologiczny np. stosując hydrolizę enzymatyczną i dodatek przypraw.

EN

3-Monochloropropanol (3 - MCPD) is the main chloropropanol found in acid - HVP (acid-hydrolyzed vegetable proteins) and was first described by Velíšek and co - workers in 1978. Besides HVP and soy sauce produced by acid hydrolysis, the food groups most likely to contain 3 - MCPD are retail ready - to - eat processed foods including bread, cakes, biscuits, cheese, cooked/cured fish, and meat; licorice confectionery; and commercial food ingredients such as processed garlic, liquid smokes, and malts. The major formation pathways include mainly thermally driven reactions that require chloride ion, the backbone of the molecule being furnished by different precursors such as glycerol, monoacylglycerols, and lysophospholipids. During the late 1980s, acid - HVP manufacturers implemented the necessary procedures to minimize 3 - MCPD formation. For example, careful control of the acid hydrolysis step and subsequent neutralization or alternatively decomposition of 3 - MCPD by a subsequent alkali treatment stage are known approaches. Further, some manufacturers have changed processes, e.g., they employ enzyme hydrolysis; addition of flavoring.

Słowa kluczowe

PL

chloropropanole; chloroestry; substancje toksyczne; kwasowa hydroliza

EN

chloropropanols; chloroesters; toxic substances; acid hydrolysis

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2011
• Tom: T. 65, nr 4
• Strony: 14--17
• Opis fizyczny: Bibliogr. 27 poz.

Twórcy

autor

Szterk A.

autor

Waszkiewicz-Robak B.

autor

Kromołowska R.

autor

Mikiciuk J.

autor

Czerwonka M.

autor

Roszko M.

• Wydział Nauk o Żywieniu Człowieka i Konsumpcji, SGGW

Bibliografia

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