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Possible Interaction: Carrageenan and 2-Amino-1-Methyl-6-Phenylimidazo(4,5-B)Pyridine

Research Papers that Mention the Interaction

1% (w/w) of carboxymethylcellulose V, κ-carrageenan , alginic acid, and pectin significantly reduced PhIP formation by 53 %, 54 %, 48 %, and 47 %, respectively in chemical models.
1% (w/w) of κ-carrageenan caused a decreased formation of PhIP by 90 %.
Further mechanism study showed that κ-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.
In fried beef patties, κ-carrageenan appeared to be most capable of inhibiting PhIP formation among the eight tested hydrocolloids.
κ-Carrageenan may inhibit PhIP formation via trapping both creatinine and phenylacetaldehyde.
Journal of hazardous materials  •  2020  |  View Paper