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

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 signif-icantly 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 & beta;-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.

Automated summary

This study investigated the influence of soy protein and its hydrolysates on the formation of different types of heterocyclic aromatic amines (HAAs) in roasted pork. The results showed that 7S and its hydrolysates inhibited the formation of quinoxaline HAAs, while promoting the formation of pyridine and β-carboline HAAs. The inhibitory effect on quinoxaline HAAs was likely due to DPPH radical scavenging capacity, while the promotive effect on other HAAs could be attributed to the presence of free amino acids and reactive carbonyls. This research provides recommendations for the application of soy protein in high-temperature meat products.