식품독성학 - 독성물질 발표 - 아크릴아마이드의 독성농도, 작용기작, 함유식품 조사

소개글

"식품독성학 - 독성물질 발표 - 아크릴아마이드의 독성농도, 작용기작, 함유식품 조사"에 대한 내용입니다.

목차

1. Acrylamide
2. Acrylamide formation
3. Acrylamide ADME
4. Acrylamide toxic effect
5. Acrylamide Concentrations
6. Research about heating temperature
7. Acrylamide reduction method

본문내용

1. Acrylamide
.Chemical & industrial use
.Polyacrylamide has several applications in the cosmetic and glue industries, in treatment of sewage and wastewater.

.In food
.Acrylamide also found in food to high temperatures during cooking processes.

2. Acrylamide formation
x - Raw or unheated food
o - heated food

That’s why Maillard reaction is associated acrylamide formation.

.The Maillard reaction is also known as non enzymatic browning, which is responsible for most of the flavor and aroma in heated foods.
.It consists of the chemical reaction between reducing sugars and a free amino acid.

참고 자료

Nam si won, <<when frying, low carcinogen in potato is popular to people?>>, kyung hang newspaper, 2014-11-09
Lee gang geun , 「acrlyamide in heated food –concentration, formation and toxicity- 」, 2003: p.1 11line
MFDs, 「acrlyamide」, 2010: p.3 1~10line, p.7~12
Granda, Claudia Esthela 「Kinetics of acrylamide formation in potato chips」, Texas A&M University, 2006: p.8 11line, p.9 4~6line, p.12 6line
Korea biological science institute, 『biological dictionary』, 2008: <the Strecter degradation>, 1line『du san dictionary』: <glutathione>, 3line
박재영, 김청태, 김혜영, 금은희, 이미선, 정소영, 소유섭, 이종옥, 오상석, 한국식품과학회지 제 36권 제 6호, 국내생산식품의아크릴아마이드함량분석, 1-7, 2004
이화여자대학교산학협력단 대표자 오상석, 식품중아크릴아마이드모니터링, 22, 2006
http://www.nifds.go.kr/toxinfo/web/toxinfo/user/index/pdf/T4000000055.pdf
이광근, 가열식품중의 Acrylamide-검출농도, 생성기작, 그리고 독성을 중심으로-, 6, 2003
K. Hashimoto, H. Tanii, mutagenicity of actlyamide and its analogues in salmonela typhimurium, 158(3):129-33, 1985
아크릴아마이드-식품의약안전청(Korea Food ＆Drud Administration
김진만,최지훈,최윤상,한두정,김학연,이미애.정혜경-감자 튀김의 가열 온도와 시간이 아크릴아마이드 생성 및 기호도에 미치는 영향