Acrylamide formation during pan-frying of mung bean sprouts

• Published in: Food Science and Technology Research 2022, pp.FSTR-D-22-00030
• Main Authors: Noda, Kyoko, Ando, Himawari, Tada, Kimiko, Satake, Mio, Nakauchi, Fuuka, Tsutsuura, Satomi, Shimamura, Yuko, Masuda, Shuichi, Murata, Masatsune
• Format: Article
• Language: English
• Subjects: acrylamide; asparagine; mung bean sprout; pan-fry; sauté; stir-fry
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.FSTR-D-22-00030

Acrylamide (AA) in foods is mainly generated from free asparagine through the Maillard reaction with reducing sugars. Mung bean sprouts are often eaten pan-fried (stir-fried or sautéed). The Food Safety Committee in Japan estimated that the intake of AA from pan-fried/sautéed sprouts was substantially high. Here we analyzed AA formation during pan-frying of mung bean sprouts. Raw sprouts contained about 780, 600, and 380 mg/100 g of fructose, glucose, and asparagine, respectively. The sprouts turned brown gradually during pan-frying, and the AA content increased with up to 9 min of heating; AA of 100 and 200 μg/100 g raw sample was reached after 3 and 9 min of heating, respectively. The sugar content decreased during pan-frying, although the asparagine content did not decrease significantly. When a homogenate of mung bean sprouts was incubated with asparaginase, the asparagine content and the AA generated by pan-frying were reduced. When the sprouts were pretreated at 37 °C for 3 h or 60 °C for 1 h, the AA formation by pan-frying was mitigated.