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
作者： Yan, Yan 1 ; Zhou, Ying-qin 1 ; Huang, Jing-jing 1 ; Wan, Xin 2 ; Zeng, Mao-mao 3 ; Chen, Jie 3 ; Li, Wei-wei 2 ; Jiang, Jian 1 ;
作者机构： 1.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei 230031, Peoples R China
2.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Dept Food Sci & Technol, Nanjing 210023, Peoples R China
3.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
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).
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