| Heterocyclic aromatic amines(HAAs)are a class of highly teratogenic substances produced in the heat treatment process of protein foods.They can be produced by Maillard reaction at high temperatures through amino acids,reducing sugars,and creati(ni)ne,or they can be produced by the cleavage of proteins or amino acids.At present,the research on the formation pathway and inhibition mechanism of each HAAs is a research hotspot in the field of food safety.Research on HAAs based on real foods is restricted by the complex components of the food matrix.Most of them focus on the inhibition of HAAs formation during food heat treatment through various means,and face greater difficulties in the in-depth study of the formation and inhibition mechanism.Although based on compounding Amino acids,reducing sugars,creati(ni)ne and other simulation systems have made great progress in the formation and inhibition mechanism of individual HAAs.It’s difficultc when apply the conclusions to the real food due to the large difference between the reaction process and the real food.Soy protein isolate(SPI)dry heated at 90-230℃ for 10 min and 60 min was used to study the changes in protein oxidation,ninhydrin-reactive amino nitrogen,formaldehyde and acetaldehyde production and HAAs during the heat treatment process.The results show that the physical and chemical indicators of SPI during the heat treatment process have a significant correlation with HAAs,which mean SPI dry heated can be used as a model system to study the generation and inhibition of HAAs,and the best conditions for the model are 170℃ dry heat 10 min or 150℃ dry heat 60 min.Secondly,polyphenols can form non-covalent complexes with SPI to change the physicochemical properties of SPI.The physicochemical properties of the protein before and after the dry heat polyphenol-SPI non-covalent complex are studied,such as secondary and tertiary structure,protein oxidation,and antioxidant properties.And so on the relationship with the formation of HAAs,explore the possible ways of polyphenols to inhibit HAAs.The results show that polyphenols affect the secondary and tertiary structure of SPI through the formation of non-covalent complexes with SPI,which in turn affects other physical and chemical properties of the protein.At the same time,the generation of HAAs also has an impact.Correlation analysis shows that the protein structure and HAAs have significant correlation,which means that the inhibition of HAAs by polyphenols in previous studies may be through the interaction of polyphenols with proteins.Among the selected polyphenols,tetrahydrocurcumin(THC)showed a broad-spectrum inhibitory effect on HAAs produced in dry heat SPI.Finally,1% glucose was added to the SPI to study the formation of HAAs when the components were more complex,and THC was selected to study and verify the content dependence of polyphenols on the formation of HAAs.Studies have shown that the addition of glucose inhibits the formation of Harman in dry heated SPI,and at the same time greatly promotes the formation of Norharman.The addition of THC 1% and 3% has no significant effect on the Harman generated in the dry heated glucose-containing SPI,but as the THC content increases to 5%,the Harman content is significantly reduced.Simultaneously,THC showed a content-dependent inhibitory effect on Noharman produced in dry heat and glucosecontaining SPI.Correlation analysis once again confirmed that the protein structure has a certain relationship with the formation of HAAs. |
