Effect of citrulline, urea, ethanol, and urease on the formation of ethyl carbamate in soybean paste model system

Food Chem. 2015 Dec 15:189:74-9. doi: 10.1016/j.foodchem.2015.02.012. Epub 2015 Feb 9.

Abstract

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).

Keywords: Citrulline; Ethanol; Ethyl carbamate; Soybean paste (doenjang); Urea; Urease.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Citrulline / chemistry*
  • Ethanol / chemistry*
  • Fermentation
  • Food Handling
  • Gas Chromatography-Mass Spectrometry
  • Glycine max / chemistry*
  • Reproducibility of Results
  • Urea / chemistry*
  • Urease / chemistry*
  • Urethane / chemistry*

Substances

  • Citrulline
  • Urethane
  • Ethanol
  • Urea
  • Urease