κ-卡拉胶化学修饰对其抑制烤罗非鱼鱼饼中环杂环胺（HAs）形成的影响。
Effect of chemical modification of κ-carrageenan on its inhibitory effect against heterocyclic amine (HAs) formation in roasted tilapia fish patties.
机构信息
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal University, Fuqing 350300, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
出版信息
Int J Biol Macromol. 2023 Dec 31;253(Pt 1):126586. doi: 10.1016/j.ijbiomac.2023.126586. Epub 2023 Sep 1.
Sulfated κ-carrageenan (S-KC), carboxymethylated κ-carrageenan (C-KC), acetylated κ-carrageenan (A-KC) and phosphorylated κ-carrageenan (P-KC) were synthesized and tested for their inhibitory effect on heterocyclic amine (HAs) formation in roasted tilapia fish patties. Fish patties with 1 % of each hydrocolloid prepared by 90 % of fish and 10 % of an aqueous hydrocolloid dispersion were determined for HAs-levels after roasting. P-KC showed the strongest inhibitory effect against total HAs formation (20.95 %). Moreover, P-KC increased the content of creatinine and glucose but decreased the content of free amino acids in fish patties, indicating that P-KC may compete with creatinine and glucose to react with amino acids to suppress HAs generation. In addition, P-KC plus naringenin had a stronger inhibitory effect against HAs formation than P-KC or naringenin alone. P-KC at 1 % (w/w) and P-KC (0.5 %, w/w) plus naringenin (0.5 %, w/w) showed no significant effects on the color and textural properties compared to the control group (100 % fish), and had less impact on food quality than 1 % (w/w) KC. Therefore, our results suggest that chemical modification could enhance the inhibitory effect of some hydrocolloids on HAs formation, and an appropriate combination of hydrocolloids and flavonoids contributes to the attenuation of dietary exposure to genotoxic HAs.
硫酸化 κ-卡拉胶（S-KC）、羧甲基化 κ-卡拉胶（C-KC）、乙酰化 κ-卡拉胶（A-KC）和磷酸化 κ-卡拉胶（P-KC）被合成并测试了它们对烤罗非鱼鱼饼中杂环胺（HAs）形成的抑制作用。用 90%的鱼肉和 10%的水胶体分散体制备的 1%的每种水胶体制备的鱼饼，在烤制后测定 HAs 水平。P-KC 对总 HAs 形成的抑制作用最强（20.95%）。此外，P-KC 增加了肌酸和葡萄糖的含量，但降低了鱼饼中游离氨基酸的含量，表明 P-KC 可能与肌酸和葡萄糖竞争与氨基酸反应，抑制 HAs 的生成。此外，P-KC 加柚皮素对 HAs 形成的抑制作用强于 P-KC 或柚皮素单独作用。与对照组（100%鱼肉）相比，1%（w/w）的 P-KC 和 0.5%（w/w）的 P-KC 加 0.5%（w/w）的柚皮素对颜色和质地特性没有显著影响，对食品质量的影响小于 1%（w/w）的 KC。因此，我们的结果表明，化学修饰可以增强某些水胶体对 HAs 形成的抑制作用，水胶体和类黄酮的适当组合有助于降低膳食中遗传毒性 HAs 的暴露。
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