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INHIBITION OF LYSINOALANINE FORMATION IN FOOD PROTEINS
Author(s) -
FINLEY J. W.,
SNOW J. T.,
JOHNSTON P. H.,
FRIEDMAN M.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02368.x
Subject(s) - casein , chemistry , amino acid , cysteine , food science , food additive , food protein , glutathione , biochemistry , derivative (finance) , food industry , enzyme , business , finance
ABSTRACT Lysinoalanine (LAL), an amino acid derivative which exhibits nephrotoxic properties when fed to rats, is currently of considerable interest to the food industry. LAL has been shown to be present in a number of alkaline and/or heat treated food products. Rate studies were carried out to measure the formation of LAL in the presence and absence of mercaptoamino acids such as cysteine and glutathione. Addition of the mercapto amino acids to casein and soy protein during alkaline processing nearly eliminated the formation of LAL.