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Chlorohydrins in protein hydrolysates
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|October 30, 1978
Summary
Toxic chlorohydrins, including 1,3-dichloropropan-2-ol, were identified in protein hydrolysates. Their formation was confirmed by heating glycerol and hydrochloric acid, mimicking hydrolysate production conditions.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Toxicology
Background:
- Protein hydrolysates are widely used in food products.
- Volatile compounds in food can impact flavor and safety.
- Chlorohydrins are a class of compounds with known toxicity.
Purpose of the Study:
- To identify volatile components in neutral protein hydrolysate fractions.
- To investigate the presence and formation of toxic chlorohydrins in protein hydrolysates.
- To determine the precursor compounds for chlorohydrin formation.
Main Methods:
- Gas chromatography (GC) for separation of volatile compounds.
- Mass spectrometry (MS) for identification of separated components.
- Controlled heating experiments with glycerol and hydrochloric acid.
Main Results:
- Four neutral fractions of protein hydrolysates were analyzed.
- Three toxic chlorohydrins (3-chloropropan-1-ol, 2,3-dichloropropan-1-ol, and 1,3-dichloropropan-2-ol) were identified.
- 1,3-Dichloropropan-2-ol was found at concentrations of 0.17–0.94 mg/kg.
- Heating glycerol and hydrochloric acid under hydrolysate production conditions confirmed the formation of these chlorohydrins.
Conclusions:
- Toxic chlorohydrins can form during the production of protein hydrolysates.
- Glycerol and hydrochloric acid are precursors for the identified chlorohydrins.
- Further research is needed to mitigate chlorohydrin formation in food processing.