Effects of soy protein isolation and starch with different addition levels on the formation of heterocyclic aromatic amines in roasted pork

The 2.5%,5.0%,7.5% and 10.0% soy protein isolates( SPI) and starch were added in the pork to study the effects of these two ingredients on the formation of heterocyclic aromatic amines.The levels of 16 heterocyclic aromatic amines( HAAs) were detected using UHPLC- MS / MS. Results showed that the levels of all the HAAs except quinoxalines HAAs( including Me IQx and 4,8- Di Me IQx) were significantly increased by adding 2.5% SPI and starch( p < 0.05). As the additive amount increase,the levels of HAAs began to decrease 10.0% adding SPI was found to have significant inhibition effects on the formation of 4,8- Di Me IQx( p < 0.05). And the promotion effects of starch on pyridines and quinolines / quinoxalines HAAs were not significant( p < 0.05). In conclusion,the effect regulars of the adding SPI and starch on the formation of most HAAs in roasted pork system could be summarized as the promotion effects at low dose and the decreased promotion effects along with the increased adding dose.