Auñon-Lopez Arturo, Strauss Matthias, Hinterreiter-Kern Elena, Klein Amelie, Varga Elisabeth, Pignitter Marc
Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2, 1090 Vienna, Austria; Vienna Doctoral School in Chemistry (DoSChem), Faculty of Chemistry, University of Vienna, Währinger Str. 42, 1090 Vienna, Austria.
Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2, 1090 Vienna, Austria.
Food Chem. 2025 Mar 1;467:142273. doi: 10.1016/j.foodchem.2024.142273. Epub 2024 Nov 27.
The impact of production and cooking on protein oxidation, lipid oxidation and Maillard reaction products (MRPs) generation was evaluated for firm regular tofu, tempeh, and seitan, three plant-based alternatives to meat products. Tofu showed higher content of protein-bound carbonyls (25.5 ± 5.4 nmol/mg protein) indicating higher degree of protein oxidation, while seitan exhibited the lowest content of MRPs like N(6)-carboxymethyllysine, as revealed by LC-MS/MS. Through determination of the peroxide value and thiobarbituric acid reactive substances as well as analysis of volatile oxidation compounds by GC-MS, an overall higher lipid oxidation level was found in tofu. Likewise, a mean 92.2 % depletion of naturally occurring antioxidant tocopherol, assessed by HPLC-DAD, was observed in tofu. Furthermore, acrylamide was detected in tofu at 196.0 ± 15.4 μg/kg after frying at 190 °C. This study, therefore, concluded that practices used in tempeh and seitan processing are promising strategies to limit oxidation and Maillard reactions in food.
针对三种肉类产品的植物性替代品——紧实常规豆腐、豆豉和面筋，评估了生产和烹饪对蛋白质氧化、脂质氧化和美拉德反应产物（MRPs）生成的影响。豆腐显示出较高的蛋白质结合羰基含量（25.5±5.4 nmol/mg蛋白质），表明蛋白质氧化程度较高，而液相色谱-串联质谱（LC-MS/MS）分析显示，面筋中N(6)-羧甲基赖氨酸等MRPs的含量最低。通过测定过氧化值和硫代巴比妥酸反应性物质以及采用气相色谱-质谱联用（GC-MS）分析挥发性氧化化合物，发现豆腐中的脂质氧化水平总体较高。同样，通过高效液相色谱-二极管阵列检测法（HPLC-DAD）评估，豆腐中天然存在的抗氧化剂生育酚平均消耗了92.2%。此外，在190℃油炸后，豆腐中检测到丙烯酰胺含量为196.0±15.4μg/kg。因此，本研究得出结论，豆豉和面筋加工中使用的方法是限制食品氧化和美拉德反应的有前景的策略。
