期刊
FOOD CHEMISTRY
卷 373, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131557
关键词
Heterocyclic amines; Soybean protein isolate; Polyphenols; Inhibition; Plant -based meat alternatives
资金
- National Key Research and Development Program of China [2017YFC1600402]
- Youth Key Teachers from Henan University of Technology [21420043]
- Innovative Funds Plan of Henan University of Technology [2020ZKCJ19]
The study revealed that polyphenols, when complexed with soybean proteins, can alter the protein structure and interaction, thereby influencing the formation of heterocyclic amines (HAs). This provides a theoretical basis for understanding the mechanisms behind HA formation in polyphenol-inhibiting protein foods.
Soybean proteins are the main component of plant-based meat alternatives in the Chinese market. The effects of non-covalent interactions between polyphenols and proteins on the protein structures, the rest physicochemical properties, and formations of heterocyclic amines (HAs) were examined using a polyphenols-containing soybean protein isolate (SPI) complex as a model to dry heating at 170 degrees C for 10 min. The results showed that tetrahydrocurcumin had extensive inhibitory effects on the HA formation. In addition, tea polyphenols, grapeseed procyanidins, and dihydromyricetin were also found to have inhibitory effects only on some HAs. Correlation analysis showed that polyphenols altered the secondary structure and steric structure of the protein by interacting with the protein, which affects the HA formation. The results provided theoretical references and a basis for the formation mechanisms of HAs in polyphenol-inhibiting protein foods.
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