Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted pork

Weiwei Li; Xin Wan; Chunli Chen; Yilin Guo; Ye Jiao; Zhiyong He; Jie Chen; Jianlin Li; Yan Yan

doi:10.1016/j.meatsci.2023.109236

Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted pork

Meat Sci. 2023 Oct:204:109236. doi: 10.1016/j.meatsci.2023.109236. Epub 2023 Jun 12.

Authors

Weiwei Li¹, Xin Wan¹, Chunli Chen¹, Yilin Guo¹, Ye Jiao², Zhiyong He³, Jie Chen³, Jianlin Li⁴, Yan Yan⁵

Affiliations

¹ School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
² School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China.
³ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
⁴ School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China. Electronic address: 45217@njnu.edu.cn.
⁵ Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China; Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application, Hefei 230031, China; Anhui Modern Agriculture Development center, Hefei 230012, China. Electronic address: pheonix0615@163.com.

PMID: 37339566
DOI: 10.1016/j.meatsci.2023.109236

Abstract

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.

Keywords: Heterocyclic aromatic amines; Limited hydrolysis; Mechanism; Roasted pork; Soy protein.

MeSH terms

Amines / analysis
Animals
Cooking / methods
Heterocyclic Compounds* / analysis
Meat / analysis
Pork Meat*
Quinoxalines / pharmacology
Red Meat*
Soybean Proteins
Swine

Substances

Soybean Proteins
Amines
Quinoxalines
Heterocyclic Compounds