Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted pork
文献类型： 外文期刊
作者： Li, Weiwei 1 ; Wan, Xin 1 ; Chen, Chunli 1 ; Guo, Yilin 1 ; Jiao, Ye 3 ; He, Zhiyong 4 ; Chen, Jie 4 ; Li, Jianlin 1 ; Yan, Yan 2 ;
作者机构： 1.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Nanjing 210023, Peoples R China
2.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei 230031, Peoples R China
3.Changsha Univ Sci & Technol, Sch Food Sci & Bioengn, Changsha 410114, Hunan, Peoples R China
4.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
5.Anhui Engn Lab Food Microbial Fermentat & Funct Ap, Hefei 230031, Peoples R China
6.Anhui Modern Agr Dev Ctr, Hefei 230012, Peoples R China
关键词： Soy protein; Limited hydrolysis; Heterocyclic aromatic amines; Roasted pork; Mechanism
期刊名称：MEAT SCIENCE （ 影响因子：7.1； 五年影响因子：6.6 ）
ISSN： 0309-1740
年卷期： 2023 年 204 卷
页码：
收录情况： SCI
摘要： This study investigated the influence mechanism of soy protein and its hydrolysates (under three different degree of hydrolysis) on formation of heterocyclic aromatic amines (HAAs) formation in roasted pork. The results showed that 7S and its hydrolysates significantly inhibited the formation of quinoxaline HAAs, and the maximum inhibitory rate of MeIQx, 4,8-MeIQx, and IQx was 69%, 79%, and 100%, respectively. However, soy protein and its hydrolysates could promote the formation of pyridine HAAs (PhIP, and DMIP), its content increased signif-icantly with the increase in the degree of hydrolysis of the protein. The content of PhIP increased 41, 54, and 165 times with the addition of SPI, 7S, and 11S at 11% degree of hydrolysis, respectively. In addition, they promoted the formation of & beta;-carboline HAAs (Norharman and Harman), in a manner similar with that of PhIP, especially the 11S group. The inhibitory effect on quinoxaline HAAs was probably correlated with DPPH radical scavenging capacity. Nevertheless, the promotive effect on other HAAs might be related to the high levels of free amino acids and reactive carbonyls. This research may provide recommendation for the application of soy protein in high -temperature meat products.
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