Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism

文献类型： 外文期刊

第一作者： Yan, Yan

作者： Yan, Yan;Zhou, Ying-qin;Huang, Jing-jing;Jiang, Jian;Wan, Xin;Li, Wei-wei;Zeng, Mao-mao;Chen, Jie

作者机构：

关键词： Heterocyclic aromatic amines; Soy bean isolates; Roasted pork; Mechanism

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 369 卷

页码：

收录情况： SCI

摘要： In this paper, the effects of soybean protein isolate (SPI) on the formations of five heterocyclic aromatic amines (HAAs) in roasted pork were investigated. The levels of all five HAAs improved upon addition of 2.5% of SPI (P < 0.05). With higher SPI dosage, the levels of HAA decreased after seeing an increase. Two HAAs (MeIQx and 4,8-DiMeIQx) were inhibited by 10.0% of SPI, with the inhibitory efficiencies of 7.0 % and 85.7%, respectively. After being heated, the levels of both the free amino acids and carbonyl groups in the SPI were observed significantly increased, from 55.04 mu g g.SPI-1 to 91.66 mu g g.SPI-1 and from 123.85 +/- 13.07 to 931.78 +/- 32.56, respectively (P < 0.05). Therefore, the possible promotion mechanism of the SPI was speculated that the heated SPI would provide both the HAA precursors and carbonyls, which significantly promoted the Strecker degradation and generated more HAA intermediates (P < 0.05).

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序