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Title (eng)
Influence of processing of seitan, tempeh, and firm regular tofu on protein and lipid oxidation and Maillard reaction products formation
Author
Arturo Auñon-Lopez
Author
Matthias Strauss
Author
Elena Hinterreiter-Kern
Author
Amelie Klein
Author
Elisabeth Varga
Author
Marc Pignitter
Abstract (eng)
The impact of production and cooking on protein oxidation, lipid oxidation and Maillard reaction products (MRPs) generation was evaluated for firm regular tofu, tempeh, and seitan, three plant-based alternatives to meat products. Tofu showed higher content of protein-bound carbonyls (25.5 ± 5.4 nmol/mg protein) indicating higher degree of protein oxidation, while seitan exhibited the lowest content of MRPs like N(6)-carboxymethyllysine, as revealed by LC-MS/MS. Through determination of the peroxide value and thiobarbituric acid reactive substances as well as analysis of volatile oxidation compounds by GC-MS, an overall higher lipid oxidation level was found in tofu. Likewise, a mean 92.2 % depletion of naturally occurring antioxidant tocopherol, assessed by HPLC-DAD, was observed in tofu. Furthermore, acrylamide was detected in tofu at 196.0 ± 15.4 ?g/kg after frying at 190 °C. This study, therefore, concluded that practices used in tempeh and seitan processing are promising strategies to limit oxidation and Maillard reactions in food.
Keywords (eng)
Maillard ReactionOxidation-ReductionCookingSoy Foods AnalysisProteins ChemistryHot TemperatureLipids ChemistryFood HandlingTandem Mass Spectrometry
Type (eng)
journal article
Language
[eng]
Persistent identifier
https://phaidra.vetmeduni.ac.at/o:3862
DOI
10.1016/j.foodchem.2024.142273
Is in series
Title (eng)
Food Chemistry
Volume
467
ISSN
1873-7072
Issued
2025
Number of pages
13
Publication
Elsevier
Version type (eng)
version of record (published version)
Date issued
2024
Access rights (eng)
open access
License
CC BY 4.0 International
Rights statement (eng)
Copyright © 2024 The Authors