Specific Conditions that Maximize Formation of Lysinoalanine in Wheat Gluten and Fish Protein Concentrate

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Abstract
Wheat gluten (WG) and fish protein concentrate (FPC) were subjected to alkali treatment under various conditions. The optimum pH for forming lysinoalanine (LAL) was found to be in the neighborhood of 13 in WG and higher in FPC. LAL formation was maximized at 70°C in WG and 90°C in FPC. LAL formation in WG increased at a rapid rate during the initial course of heat treatment. The rate slowed reaching a plateau at a heating time of 2hr. In FPC, however, LAL formation continued to increase over a longer period of heating. In both cases the amount of LAL formed was not accounted for simply by the amount of cystine or cysteine consumed, and it was estimated that some second factor great contributed as another precursor of dehydroalanine (DHA). A significant amount of LAL was found to appear by simultating alkali-treatment of performic acid-oxidized WG, which lacks half-cystine. Analysis of the present data indicated that LAL was formed in a severer condition when the second factor acted as a DHA precursor than when cystine and/or cysteine was the precursor.