Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism
Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism
复制标题
大豆分离物对烤肉中杂环芳香胺形成的影响及其可能机制
DOI：
10.1016/j.foodchem.2021.130978
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发表时间：
2022
期刊：
影响因子：
--
通讯作者：
Jian Jiang
中科院分区：
文献类型：
--
作者：
Yan Yan;Yingqin Zhou;Jingjing Huang;Xin Wan;Maomao Zeng;Jie Chen;Weiwei Li;Jian Jiang
研究了大豆分离蛋白(SPI)对烤猪肉中5种杂环芳胺(HAAs)形成的影响。添加2.5%的SPI后，所有五种HAAs的水平都有所提高(P<；P<；0.05)。随着SPI剂量的增加，HAA水平先升高后降低。10.0%的SPI对两种HAAs(MeIQx和4，8-DiMeIQx)的抑制率分别为7.0%和85.7%。加热后，大豆分离蛋白中游离氨基酸含量由55.04g·μ·Spi−1增加到91.66gμg·spi−1，从123.85±13.07增加到931.78±32.56(P<；P<0.05)。因此，推测SPI可能的促进机制是，加热的SPI既提供了HAA前体，又提供了羰基，从而显著促进了Strecker的降解，并产生了更多的HAA中间体(P<；)。
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−1to 91.66 μg g·SPI−1and 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).