Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism.
Food Chem
; 369: 130978, 2022 Feb 01.
Article
en En
| MEDLINE
| ID: mdl-34500209
ABSTRACT
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 µg g·SPI-1 to 91.66 µg 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).
Palabras clave
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Carne Roja
/
Carne de Cerdo
/
Compuestos Heterocíclicos
Límite:
Animals
Idioma:
En
Revista:
Food Chem
Año:
2022
Tipo del documento:
Article
País de afiliación:
China