Acrylamide mitigation using zein–polysaccharide complex particles

Protein–polysaccharide biopolymer particles composed of potential acrylamide inhibitors, including zein, chitosan, alginate, and pectin, were used for mitigation in this study. The synergistic effect zein polysaccharides complex was hypothesized to inhibit formation at high temperature. A reaction model utilizing a glucose asparagine solution heated 170 °C 30 min heating block implemented. Zein, zein–polysaccharide particles, mixture (non-complex particles) as inhibitor solutions. highest reduction observed concentration 0.67% (w/v). Because glutamine are the major amino acids found higher (>1%, w/v) increased formation. An increase charge or stability noted after particle formation, such zein–sodium alginate (?49.07 ?57.20 mV) zein–pectin (?27.80 ?31.57 mV), coupled with an average size. Zein–polysaccharide successfully reduced model. most effective zein–alginate (1:0.50). However, zein–chitosan exerted opposite effect, thereby promoting content fried potato strips dipped (11.07–13.22 ?g/mL) lower than that control (16.08 ?g/mL). interfacial rheology sticky adsorbing food surfaces requires further investigation.