Akrilamid u žitaricama i proizvodima koji se dobivaju od žitarica

master's thesis

• Title (english): Acrylamide in cereal and cereal products
• Author: Tihana Šolaja
• Mentor: Željko Jukić (mentor)
• Committee member: Željko Jukić (predsjednik povjerenstva)
• Committee member: Snježana Kereša (član povjerenstva)
• Committee member: Nenad Jalšenjak (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Field Crops, Forage and Grassland); Zagreb
• Defense date and country: 2019-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Akrilamid je potencijalni kancerogen i neurotoksin. Nastaje Maillardovom reakcijom pri povišenim temperaturama i uvjetima niske vlažnosti (prženje i pečenje hrane). Cilj rada je da se pregledom dostupne znanstvene i stručne literature utvrde prekursori akrilamida, uvjeti koji izazivaju povećanje tih prekursora, količina akrilamida u najzastupljenijim namirnicama i rješenja kako smanjiti nastanak akrilamida u proizvodima. Upotreba asparaginaze za smanjenje količine akrilamida pokazala se uspješnom kod velike većine namirnica, ali još uvijek nije odobrena upotreba u komercijalne svrhe. Provođenjem epidemioloških studija treba potvrditi postoji li čvrsta veza između većeg unosa akrilamida u organizam i nastanka karcinoma. Nužno je ostvariti suradnju genetičara, biotehnologa i oplemenjivača bilja radi stvaranja novih sorti koje će imati manji sadržaj asparagina i reducirajućih šećera kao prekursora za stvaranje akrilamida.

Abstract (english)

Acrylamide is a potential carcinogen and neurotoxin. It is formed by the Maillard reaction at elevated temperatures and low humidity conditions (frying and baking food). The aim of the paper is to review acrylamide precursors, the conditions that cause the increase of these precursors, the amount of acrylamide in the most common foods and the solutions to reduce the formation of acrylamide in products by reviewing the available scientific and professional literature. The use of asparaginase to reduce the amount of acrylamide has proven successful in the vast majority of foods but has not yet been approved for commercial use. Conducting epidemiological studies should confirm whether there is a strong link between higher intake of acrylamide in the body and cancer. It is imperative to collaborate with geneticists, biotechnologists and plant breeders to create new varieties that will have less asparagine and reducing sugars content as precursors for acrylamide production.

• Keywords: akrilamid; Maillardova reakcija; prekursori; asparagin; reducirajući šećeri
• Keywords (english): acrylamide; Maillard reaction; precursors; asparagine; reducing sugars
• Language: croatian
• URN:NBN: urn:nbn:hr:204:411594
• Study programme: Title: Plant Sciences; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka biljnih znanosti (magistar / magistra inženjer/inženjerka biljnih znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-10-28 13:12:24