Analysis of the relationship between heterocyclic amines and the oxidation and thermal decomposition of protein using the dry heated soy protein isolate system

Abstract This study evaluated the relationship between the formation of heterocyclic amines (HAs) during the dry heat treatment of soy protein isolate (SPI) and the changes in the physical and chemical properties of the SPI. After heat treatment of SPI at 150 °C for 10 min (130 °C for 60 min), high molecular weight proteins (>35 KDa) were thermally decomposed into carbonylation low molecular weight (LMW) proteins (