Effect of Heating Methods on Mutagenic Activity and Yield of Mutagenic Compounds in Pyrolysis Products of Protein

Abstract

Effects of temperature, atmosphere and time of heat treatment of albumin on mutagenic activity toward Salmonella typhimurium TA 98, as well as the yield of mutagens, 3-amino-1-methyl-5H-pyrido[4,3-b]indole and 2-amino-9H-pyrido[2,3-b]indole were determined in pyrolysis products. Mutagenic activity and mutagen content in the pyrolyzate increased progressively with heating temperature from 200 to 700°C. The effect of heating temperature differed depending on the heating atmosphere, i.e., N₂ or air. At 200°C, pyrolyzate mutagenic activity increased with heating time up to 7 h, but the mutagenic principles indicated above were not detected.