首页|Analysis of the relationship between heterocyclic amines and the oxidation and thermal decomposition of protein using the dry heated soy protein isolate system
Analysis of the relationship between heterocyclic amines and the oxidation and thermal decomposition of protein using the dry heated soy protein isolate system
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NSTL
Elsevier
This study evaluated the relationship between the formation of heterocyclic amines (HAs) during the dry heat treatment of soy protein isolate (SPI) and the changes in the physical and chemical properties of the SPI. After heat treatment of SPI at 150 degrees C for 10 min (130 degrees C for 60 min), high molecular weight proteins ( 35 KDa) were thermally decomposed into carbonylation low molecular weight (LMW) proteins (<20 KDa) and peptides, while the HAs content began to increase substantially (p < 0.05). In the dry heated SPI, the production of HAs was highly correlated with protein solubility (rs = -0.73--0.99, p < 0.05), oxidation degree (rs = 0.67-0.98, p < 0.05), and ninhydrin-reactive amino nitrogen content (rs = --0.70--0.88, p < 0.05). Finally, three plant-based meat alternatives which use SPI as the main protein material were cooked at three different temperatures (170, 190 and 210 degrees C), and the contents of HAs in the plant-based meat alternative products were far lower than that in meat products.
HarmanNorharmanCarbonyl groupsThermal decompositionPlant-based meat alternative products
Xi, Jun、Chen, Yang
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Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Henan, Peoples R China
NSTL
Elsevier
