d-Amino Acids and Cross-Linked Amino Acids in Food
作者： Alexander Cartus
DOI: 10.1016/B978-0-08-100674-0.00012-6
关键词: Amino acid 、 Nutritional quality 、 Lysinoalanine 、 Chemistry 、 Organic chemistry 、 Racemization 、 Food science 、 Lanthionine 、 Histidinoalanine
摘要: Abstract This chapter covers the process-induced formation of d -amino acids and cross-linked amino (CLAAs) in food. The industrial processing food feed proteins often includes treatment heated alkaline or acidic solutions. Such treatments lead to two major chemical changes: CLAAs, such as lysinoalanine, lanthionine, histidinoalanine, racemization free protein-bound l into their -isomers. Both represent undesired contaminants particularly because they diminish digestibility nutritional quality may exert toxic properties.
sci-hub.se 参考文章(187)
Gabriella Tedeschi, Loredano Pollegioni, Armando Negri, Assays of D-amino acid oxidases. Methods of Molecular Biology. ,vol. 794, pp. 381- 395 ,(2012) , 10.1007/978-1-61779-331-8_26
Gianluca Molla, Luciano Piubelli, Federica Volontè, Mirella S. Pilone, Enzymatic detection of D-amino acids. Methods of Molecular Biology. ,vol. 794, pp. 273- 289 ,(2012) , 10.1007/978-1-61779-331-8_18
M. Sternberg, C. Y. Kim, Lysinoalanine Formation in Protein Food Ingredients Protein Crosslinking. pp. 73- 84 ,(1977) , 10.1007/978-1-4757-9113-6_5
John W. Finley, John T. Snow, Philip H. Johnston, Mendel Friedman, Inhibitory Effect of Mercaptoamino Acids on Lysinoalanine Formation During Alkali Treatment of Proteins Protein Crosslinking. pp. 85- 92 ,(1977) , 10.1007/978-1-4757-9113-6_6
H.D. Dakin, H.W. Dudley, THE RACEMIZATION OF PROTEINS AND THEIR DERIVATIVES RESULTING FROM TAUTOMERIC CHANGE. PART II THE RACEMIZATION OF CASEIN Journal of Biological Chemistry. ,vol. 15, pp. 263- 269 ,(1912) , 10.1016/S0021-9258(18)88525-8
P.A. Levene, Lawrence W. Bass, STUDIES ON RACEMIZATION Journal of Biological Chemistry. ,vol. 82, pp. 171- 190 ,(1929) , 10.1016/S0021-9258(18)63698-1
D. Kampel, R. Kupferschmidt, G. Lubec, Toxicity of D-proline Amino Acids. pp. 1164- 1171 ,(1990) , 10.1007/978-94-011-2262-7_146
Hai Han, Yurika Miyoshi, Reiko Koga, Masashi Mita, Ryuichi Konno, Kenji Hamase, Changes in D-aspartic acid and D-glutamic acid levels in the tissues and physiological fluids of mice with various D-aspartate oxidase activities. Journal of Pharmaceutical and Biomedical Analysis. ,vol. 116, pp. 47- 52 ,(2015) , 10.1016/J.JPBA.2015.05.013
H. Brückner, M. Hausch, smallcap˜D-Amino acids in dairy products: detection, origin and nutritional aspects. I. Milk, fermented milk, fresh cheese and acid curd cheese. Milchwissenschaft-milk Science International. ,vol. 45, pp. 357- 360 ,(1990)
Rudolf J. Fritsch, Henning Klostermeyer, Bestandsaufnahme zum Vorkommen von Lysinoalanin in milcheiweißhaltigen Lebensmitteln European Food Research and Technology. ,vol. 172, pp. 440- 445 ,(1981) , 10.1007/BF01415853