In an article, author is Yang, Hongmei, once mentioned the application of 1202-34-2, Name is Di(pyridin-2-yl)amine, molecular formula is C10H9N3, molecular weight is 171.1986, MDL number is MFCD00006247, category is pyridine-derivatives. Now introduce a scientific discovery about this category, Recommanded Product: 1202-34-2.
Inhibitory effect of selected hydrocolloids on 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) formation in chemical models and beef patties
2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a mutagen and a rodent carcinogen mainly formed in thermally processed muscle foods. Hydrocolloids are widely used as thickeners, gelling agents and stabilizers to improve food quality in the food industry. In this study, the inhibitory effects of eight hydrocolloids on the formation of PhIP were investigated in both chemical models and beef patties. 1% (w/w) of carboxymethylcellulose V, kappa-carrageenan, alginic acid, and pectin significantly reduced PhIP formation by 53 %, 54 %, 48 %, and 47 %, respectively in chemical models. In fried beef patties, kappa-carrageenan appeared to be most capable of inhibiting PhIP formation among the eight tested hydrocolloids. 1% (w/w) of kappa-carrageenan caused a decreased formation of PhIP by 90 %. 1% (w/w) of kappa-carrageenan also significantly reduced the formation of other heterocyclic aromatic amines including MeIQx and 4,8-DiMeIQx by 64 % and 48 %, respectively in fried beef patties. Further mechanism study showed that kappa-carrageenan addition decreased the PhIP precursor creatinine residue and reduced the content of Maillard reaction intermediates including phenylacetaldehyde and aldol condensation product in the chemical model. kappa-Carrageenan may inhibit PhIP formation via trapping both creatinine and phenylacetaldehyde. The structures of adducts formed between kappa-carrageenan and creatinine and kappa-carrageenan and phenylacetaldehyde merits further study.
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Reference:
Pyridine – Wikipedia,
,Pyridine | C5H5N – PubChem