Süne-Kımıl (Eurygaster spp. ve/veya Aelia spp.) Zararı Görmüş Unların Kek, Bisküvi ve Ekmeklerde Akrilamid ve Hidroksimetilfurfural (HMF) Oluşumuna Etkisi
Özet
Grain pests like Pentatomid insects named as wheat bugs (Eurygaster spp., Aelia
spp. and Nysius huttoni) or “suni bug” (Eurygaster spp.) have detrimental effects
on grains, especially Gramineae. While the insects absorb their nutrients they
leave their digestive secretions in the grain before harvest. The proteolitic
enzymes in their salivary secretion result in dough processing problems and lowquality
end product. It has been known that damage of wheat bugs causes high
protease activity in flour then hydrolyzing of gluten and releasing of some amino
acids. Acrylamide and hydroxymethylfurfural (HMF) are mainly formed through
Maillard reaction and dehydration of certain sugars. They can be regarded as the
most important heat-induced contaminants occurring in bread and bakery
products. Formation of acrylamide in food, free amino acids, especially asparagine
and reducing sugars are important precursors. In this study, the effects of high
protease activity flour damaged by Eurygaster and/or Aelia on formation of
acrylamide and HMF in bakery products such as bread, cake and cookie were
determined by liquid chromatography coupled to tandem mass spectrometry (LCMS/MS).
High protease activity flour due to Eurygaster and/or Aelia damage was
added at different levels in cookie (0%, 20%, 40%, 60%, 80% and 100%), cake
(0%, 25%, 50%, 75% and 100%) and bread (25%) produced by AACC and
modified AACC (2.5%, 5%, 10% and %15) formulations. No variations were
observed on acrylamide and HMF contents of both bread and cake samples
added bug damaged wheat flour. Although no change was observed HMF content
of the cookies, formation of acrylamide was increased up to approximately 30%
(96 µg/kg) at the highest addition level (100%) as compared to those of control
(77,06 µg/kg). These results suggested that bug damaged flour causes no health
risk for baking products such as bread and cake due to acrylamide formation but
an increase potential health risk in cookie. Variation of free amino acids in high
protease activity flours during hydrolysis (0, 30, 45, 60 and 120 min) were also
determined by liquid chromatography coupled to high resolution mass
spectrometry (LC-HRMS). Amount of asparagine in bug damaged flour (HPAF2)
used in cookie and cake production was increased by approximately 23%.
