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Inhibition of free and bound heterocyclic amines production in roast lamb patties by the addition of emulsifiers

文献类型： 外文期刊

作者： Zhu, Shiyi 1 ; Chen, Xinyu 1 ; Liu, Chengjiang 4 ; Lu, Shiling 1 ;

作者机构： 1.Shihezi Univ, Coll Food Sci, Shihezi, Peoples R China

2.Shihezi Univ, Sch Food Sci & Technol, Key Lab Agr Prod Proc & Qual Control Specialty, Coconstruct Minist & Prov, Shihezi 832000, Xinjiang, Peoples R China

3.Shihezi Univ, Sch Food Sci & Technol, Xinjiang Prod & Construct Corps, Key Lab Food Nutr & Safety Control, Shihezi 832000, Xinjiang, Peoples R China

4.Xinjiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi 832000, Peoples R China

关键词： Roast lamb patties; Heterocyclic amines (HAs); Natural emulsifiers; Molecular docking analyses

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 225 卷

页码：

收录情况： SCI

摘要： This study evaluated the effects of five emulsifiers, namely glycerol (GL), pectin (PC), soy lecithin (SL), whey protein (WP), and sodium caseinate (CS), on the formation of free and bound heterocyclic amines (HAs) in roasted lamb patties. Free and bound-HAs were determined by ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS). Molecular docking analysis was conducted to investigate the interaction between natural emulsifiers and intermediates related to HAs, and to explore the possible mechanism of inhibition of HAs. The moisture content of roasted lamb patties with emulsifiers significantly increased (P < 0.05), and the bound water content also increased. The emulsifiers added resulted in increased hardness of the patties, as well as elevated levels of amino acids, creatine, and glucose, while creatinine levels exhibited a decrease. 0.6 % CS was found to reduce the total free-HAs content by 93.86 %, whereas 0.9 % PC significantly decreased the total bound-HAs content by 52.85 %. The molecular docking analyses show that the oxygen atom of WP formed a carbon-hydrogen bond with phenylacetaldehyde, and the hydrophobic methyl group of WP interacted with the benzene ring of phenylacetaldehyde, resulting in the formation of a PI-Alkyl conjugate. This interaction enhanced WP's binding affinity for phenylacetaldehyde (Ebind = -1.632 kcal/mol), leading to a substantial reduction in PhIP content (88.72-92.80 %). The hydroxyl group of PC was found to interact with the hydroxyl group of the beta-carboline intermediate, forming five hydrogen bonds and demonstrating a stronger binding capacity (Ebind = -2.803 kcal/mol), which effectively decreased the total content of Norharman (24.11-48.23 %) and Harman (40.50-67.49 %).

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