TY - JOUR
T1 - Precursors for formation of 2-pentyl pyridine in processing of soybean protein isolates
AU - Zhou, A.
AU - Boatright, W. L.
PY - 2000
Y1 - 2000
N2 - 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.
AB - 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.
KW - 2-pentyl pyridine
KW - Amino acids
KW - Ammonia
KW - C labeled 2,4-decadienal
KW - Soybean protein isolate
UR - http://www.scopus.com/inward/record.url?scp=0034474448&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0034474448&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2000.tb10257.x
DO - 10.1111/j.1365-2621.2000.tb10257.x
M3 - Article
AN - SCOPUS:0034474448
SN - 0022-1147
VL - 65
SP - 1155
EP - 1159
JO - Journal of Food Science
JF - Journal of Food Science
IS - 7
ER -