NUTR 33000 Study Guide - Final Guide: Heterocyclic Amine, Astaxanthin, Maillard Reaction

• School: Purdue University
• Department: Nutrition Science
• Course: NUTR 33000
• Professor: Bailey Regan

Document Summary

But they do help to control bacterial growth. This compound preserves color; people wo(cid:374)"t (cid:271)e a(cid:271)le to tell how old the (cid:373)eat is. Maillard browning: arcylamine- low (cid:272)a(cid:374)(cid:272)er risk (cid:271)e(cid:272)ause there wo(cid:374)"t (cid:271)e e(cid:374)ough sugar present for the metabolism of cancer cells. Meat cooking: lipid oxidation, nitrosamines, polcyclic aromatic hydrocarbons, heterocyclic amines. Fatty acids: can cause oxidation of other things (cid:862)pro-oxida(cid:374)t(cid:863) Natural fatty acids: 3 or more double bonds. Drinking water: . 2 ppb for benzo(a) pyrene. Polycyclic aromatic hydrocarbons: easily pull of single electron off of polyunsaturated fatty acids and creates radicals. 3 reactions drive formation of mutagen: formation of radical pah derivate, formation of epoxide pah derivate, formation of quinine pah derivate. All of these reactions interfere with cellular processes and mess up dna. Heat + amino acids + sugar + creatine heterocyclic amines. Amine: nitrogen with a lone pair of electrons, nitrogen that can do stuff.