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Amino Acid Effects on Heterocyclic Amine Formation in the Maillard Reaction Model Systems and Pan-Fried Beef Patties
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Amino Acid Effects on Heterocyclic Amine Formation in the Maillard Reaction Model Systems and Pan-Fried Beef Patties. |
| 개인저자 | Linghu, Ziyi. |
| 단체저자명 | Kansas State University. Food Science Program. |
| 발행사항 | [S.l.]: Kansas State University., 2019. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2019. |
| 형태사항 | 206 p. |
| 기본자료 저록 | Dissertations Abstracts International 81-03B. Dissertation Abstract International |
| ISBN | 9781085627306 |
| 학위논문주기 | Thesis (Ph.D.)--Kansas State University, 2019. |
| 일반주기 |
Source: Dissertations Abstracts International, Volume: 81-03, Section: B.
Advisor: Smith, Joseph S. |
| 이용제한사항 | This item must not be sold to any third party vendors. |
| 요약 | Heterocyclic amines (HCAs) are a group of highly mutagenic and potentially carcinogenic compounds that typically form on cooked meat through the Maillard reaction. While many physical factors, such as heating temperatures/times and cooking methods, and using food additives with antioxidant properties can affect HCA formed in the Maillard reaction, modifying HCA precursor profiles, such as types and concentrations of amino acids before heating, is a relatively new discovery and could effectively minimize dietary HCA formation in cooked meat.Simple liquid Maillard model systems were first conducted to evaluate the effect of eight essential and two non-essential amino acids (AAs) on 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) formation. Each AA was individually added into model systems (glucose: creatinine: phenylalanine) and mixtures were heated at 180 째C for 1 h. Tryptophan, lysine, leucine, and proline exhibited the most pronounced inhibitory effects (> 87% reduction) on PhIP formation, followed by methionine, valine, isoleucine, threonine, and phenylalanine at the highest molar ratio |
| 일반주제명 | Food science. Animal sciences. |
| 언어 | 영어 |
| 바로가기 | 
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