蛋氨酸
氨基酸
化学
缬氨酸
异亮氨酸
蘑菇
亮氨酸
食品科学
生物化学
作者
Xuenan Li,Bin Liu,Hui Liu,Tieling Xing,Congcong Cui,Haiyang Yan,Yuan Yuan
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-11-01
卷期号:425: 136488-136488
被引量:1
标识
DOI:10.1016/j.foodchem.2023.136488
摘要
In the present study, new methylating agents for the formation of N,N-dimethylpiperidinium (mepiquat) were evaluated in both model and mushroom systems. Mepiquat levels were monitored using five model systems; alanine (Ala)/pipecolic acid (PipAc), methionine (Met)/PipAc, valine (Val)/PipAc, leucine (Leu)/PipAc, and isoleucine (Ile)/PipAc. The highest level of mepiquat was 1.97% at 260 °C for 60 min (Met/PipAc model system). Piperidine can actively combine with methyl groups in thermal reactions to form N-methylpiperidine and mepiquat. Additionally, mushrooms rich in amino acids were oven baked, pan cooked, and deep fried, respectively, to investigate the formation of mepiquat. Oven baking led to the highest mepiquat content of 63.22 ± 0.88 μg/kg. In summary, food constituents are the main source of precursors for mepiquat formation, the mechanism of which has been presented in both model systems and mushroom matrices rich in amino acids.
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