INHIBITION OF LYSINOALANINE FORMATION IN FOOD PROTEINS
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2) , 619-621
- https://doi.org/10.1111/j.1365-2621.1978.tb02368.x
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.This publication has 10 references indexed in Scilit:
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