Effects of tetrahydro-curcumin on the formation of β-carboline heterocyclic amines in dry-heated soy protein isolate in the presence of glucose
2021
Xi, Jun | Chen, Yang
β-carboline heterocyclic amines (β-CHAs) are substances widely present in food products, and are considered to have synergistic teratogenicity. In this study's experiments, the dry-heated glucose (Glc)-containing soy protein isolate (SPI) was used as a model to examine the effects of tetrahydro-curcumin (THC) on the formation of β-CHAs. The structural characteristics of the protein, ninhydrin-reactive amino nitrogen (NRAN), changes in antioxidant properties, and so on, before and after heat treatments were studied at the same time. The results showed that 1 g/100 g Glc in SPI could inhibit the formation of 1-methyl-9H-pyrido [3,4-b]indole (Harman), while promoting the formation of 9H-pyrido [3,4-b]indole (Norharman). THC could inhibit Norharman formation during the dry heat processes of Glc-containing SPI when the addition content was 1 g/100 g (P < 0.05), and the inhibitory effects increased with the increases in the content of THC. In addition, a 5 g/100 g content of THC was observed to significantly inhibit the formation of Harman. β-CHAs and protein structures displayed good correlations, which indicated that interactions between food components may be one of the ways for exogenous additives to inhibit the formation of β-CHAs in protein foods.
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