Precursors for formation of 2-pentyl pyridine in processing of soybean protein isolates

A. Zhou, W. L. Boatright

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

Using stable isotopic 13C-2,4-decadienal and 15N-ammonia, both compounds were confirmed as precursors in the formation of 2-pentyl pyridine (2-pp) in processing of soybean protein isolates (SPI). The yields of 2-pp were higher when adding 2,4-decadienal and ammonia together than the yields when adding 2,4-decadienal only for soybean cultivars Stressland, LOX null, Edison, and KS4694. Arginine, lysine, asparagine, and glutamine increased 2-pp when added together with 2,4-decadienal, whereas aspartic acid, glutamic acid, glycine, and histidine had no effects. In both buffer and defatted soybean slurry, the highest level of 2-pp was found at pH 9, followed by pH 7, then pH 4.5. The results indicate that the synthesis of 2-pp may be a spontaneous reaction.

Original languageEnglish
Pages (from-to)1155-1159
Number of pages5
JournalJournal of Food Science
Volume65
Issue number7
DOIs
StatePublished - 2000

Keywords

  • 2-pentyl pyridine
  • Amino acids
  • Ammonia
  • C labeled 2,4-decadienal
  • Soybean protein isolate

ASJC Scopus subject areas

  • Food Science

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