School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China.
Meat Sci. 2023 Oct;204:109236. doi: 10.1016/j.meatsci.2023.109236. Epub 2023 Jun 12.
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 significantly 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 β-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.
本研究探讨了大豆蛋白及其水解产物（三种不同水解程度）对烤猪肉中杂环芳香胺（HAAs）形成的影响机制。结果表明，7S 及其水解产物能显著抑制喹喔啉类 HAAs 的形成，对 MeIQx、4,8-MeIQx 和 IQx 的最大抑制率分别为 69%、79%和 100%。然而，大豆蛋白及其水解产物能促进吡啶类 HAAs（PhIP 和 DMIP）的形成，其含量随蛋白水解度的增加而显著增加。当添加 11%水解度的 SPI、7S 和 11S 时，PhIP 的含量分别增加了 41、54 和 165 倍。此外，它们以类似于 PhIP 的方式促进了 β-咔啉类 HAAs（Norharman 和 Harman）的形成，尤其是 11S 组。对喹喔啉类 HAAs 的抑制作用可能与 DPPH 自由基清除能力有关。然而，对其他 HAAs 的促进作用可能与游离氨基酸和反应性羰基的高含量有关。本研究可为大豆蛋白在高温肉制品中的应用提供建议。
