Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism

•Low levels of adding SPI promote the formations of five HAA in roasted pork.•The SPI promotion effect was further verified in three chemical model systems.•The increasing free amino acids and carbonyls in heated SPI lead to the promotion.•The increase carbonyls promote the Strecker degradation to form HAA intermediates.