- Effect of citrulline, urea, ethanol, and urease on the formation of ethyl carbamate in soybean paste model system.
Effect of citrulline, urea, ethanol, and urease on the formation of ethyl carbamate in soybean paste model system.
Food chemistry (2015-07-21)
Yong Gun Kim, Jihye Lyu, Mina K Kim, Kwang-Geun Lee
PMID26190603
ZUSAMMENFASSUNG
The aim of this study was to determine the effect of urease on the formation of ethyl carbamate (EC) in the presence of previously known precursors of EC (citrulline, urea, and ethanol) using a soybean paste model system. The levels of EC were quantitatively determined by gas chromatography-mass spectrometry (GC-MS) every five days for a 30-day period. After 30 days fermentation, the concentration of EC increased significantly by 135.2%, 242.2%, and 3757.1% when the precursors (citrulline, urea and ethanol) were added to the model system, respectively (p<0.05). Urease significantly decreased the level of EC by 38.4%, 18.8%, and 17.3% when citrulline, urea, and ethanol were added to the model system, respectively (p<0.05).
MATERIALIEN
Produktnummer
Marke
Produktbeschreibung
Sigma-Aldrich
Wasser, for embryo transfer, sterile-filtered, BioXtra, suitable for mouse embryo cell culture
Sigma-Aldrich
Aluminiumoxid, nanoparticles, <50 nm particle size (DLS), 20 wt. % in isopropanol
Sigma-Aldrich
Aluminiumoxid, nanopowder, 13 nm primary particle size (TEM), 99.8% trace metals basis
Sigma-Aldrich
Dichlormethan, suitable for HPLC, ≥99.9%, contains 40-150 ppm amylene as stabilizer