AI Article Synopsis
- The study examined how adding soybean protein isolate (SPI) affects the production of harmful compounds called heterocyclic aromatic amines (HAAs) in roasted pork.
- It found that a 2.5% addition of SPI increased the levels of all five HAAs, but higher amounts led to a decrease after an initial increase.
- Specifically, 10.0% SPI significantly inhibited two types of HAAs, while heating SPI increased both amino acids and carbonyl groups, suggesting that the heat-treated SPI contributes to HAA formation by providing necessary precursors.
Article 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 to 91.66 μg g·SPI 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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| http://dx.doi.org/10.1016/j.foodchem.2021.130978 | DOI Listing |
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