| 447 | 16 | 85 |
| 下载次数 | 被引频次 | 阅读次数 |
赖氨酸是食品中限制性氨基酸,在碱处理和加热时很易与蛋白质分子内其它氨基酸形成交联键,生成某些新氨基酸,如赖丙氨酸等。赖丙氨酸可由赖氨酸残基ε–氨基与脱氢丙氨酰残基缩合而成,后者可能通过胱氨酸残基碱降解、脱硫后生成,也可来自丝氨酸或磷酸丝氨酸残基分解。赖丙氨酸是一种金属螯合剂,因此,可使一些含有金属的酶,如羧肽酶A和羧肽酶B失去活性;且赖丙氨酸对小白鼠具有肾毒性。尽管至今为止,赖丙氨酸对人体毒性尚不明确,但在婴儿食品中,赖丙氨酸含量需严格控制;赖丙氨酸含量可作为蛋白质加工破坏程度和消化性能一个指标。常用的赖丙氨酸分析方法有气相色谱法、液相色谱法、氨基酸分析仪法和薄层层析法等。
Abstract：Lysine is one of the most limiting essential amino acid,is greatly degraded during food processing such as heating and alkai treating to produce some new amino acid,for example,lysinoalanine.The mechanisms of Lysinoalanine formation is the condensation reaction of lysine and dehydroalanine,which is formed from the alkai degradation and desulfidation of cystine,or from the decomposition of sernine and serine phosphate.as a metal chelator,Lysinoalanine can inactivate metalloenzymes such as carboxypeptidases A and B,and lysinoalanine implicated as a renal toxic factor in rats.Althougu its toxicity to humans was not obvious,it must be controlled severely in infant formulas.Lysinoalanine has been used as a marker of process damage and reduced digestibility of proteins.Lysinoalanine has been determined in foods using GC,HPLC,amino acid automatic analyzer and thin layer chromatography.
〔1〕Piva G,Moschini M,Fiorentini L,et al.Effect of temperature,pressure and alkaline treatments on meat meal quality[J].Animal Feed Science and Technology,2001,89(1):59―68.
〔2〕Chang Hung–Min,Tsai Cheng–Fang,Li Chin–Fung.Inhibition of lysinoalanine formation in alkali–pickled duck egg(Pidan)[J].Food Research International,1999,32(8):559―563.
〔3〕Friedman M.Inhibition of lysinoalanine synthesis by protein acylation[J].Adv.Exp.Med.Biol.,1978,105:613―48.
〔4〕孙学斌,宋丹凤.大豆蛋白磷酸化[J].植物研究,2001,20(1):106―109.
〔5〕Hayashi R.Lysinoalanine as a metal chelator,an implication for toxicity[J].J.Biol.Chem.,1982,257(23):13896―13898.
〔6〕Karayiannis N I,MacGregor J T,Bjeldanes L F.Biologicaleffects of alkali–treated soya protein and lactalbumin in the rat and mouse[J].Food and Cosmetics Toxicology,1980,18(3):333―346.
〔7〕Leegwater D C.The nephrotoxicity of lysinoalanine in the rat[J].Food and Cosmetics Toxicology,1978,16(4):405.
〔8〕Woodard J C,Short D D.Renal toxicity of nε–(dl–2–amino–2–carboxyethyl)–l–lysine(lysinoalanine)in rats[J].Food and Cosmetics Toxicology,1977,15(2):117―119.
〔9〕Pintauro S J,Philippossian G,Finot P A,et al.Lysinoalanine:absence of mutagenic response in the salmonella/mammalian–micro so me mutagenicity assay[J].Fo o d and Chemical Toxicology,1985,23(8):763―765.
〔10〕Alessandra D Agostina,Giovanna Boschin,Angela Rinaldi,et al.Updating on the lysinoalanine content of commercial infant formulae and beicost products[J].Food Chemistry,2003,80:483―488.
〔11〕Sakamoto Munenori,Kajiyama Koh–Ichi,Teshirogi Takuma,et al.D etermination of lanthionine and lysinoalanine as n–trifluoroacetyl n–butyl esters by gas–liquid chromatography[J].Textile Research Journal,1975,45(2):145―154.
〔12〕Mo ntilla A,Gómez–Ruiz J A,Olano A,et al.A GC–FID method for analysis of lysinoalanine[J].Mol.Nutr.Food Res.,2007,51(4):415―22.
〔13〕Lourdes Bosch,Maria Luz Sanz,Antonia Montilla,et al.Simultaneous analysis of lysine,N–carboxymethyllysine and lysinoalanine from proteins[J].Journal of Chromatography B,2007,860:69―77.
〔14〕Kiyo zo Hasegawa,Kao ri Mukai,Miho Go to h,et al.Determination of the lysinoalanine content in commercial foods by gas chromatography–selected ion monitoring[J].Agric.Biol.Chem.,1987,51:2889―2894.
〔15〕Boschin G,Agostina A D,Rinaldi A,et al.Lysinoalanine content of formulas for enteral nutrition[J].J.Dairy Sci.,2003,86:2283―2287.
〔16〕Badoud R,Pratz G.Simple and rapid quantitative determination of lysinoalanine and protein hydrolysate amino acids by high–performance liquid chromatography after derivatization with dansyl chloride[J].Chromatographia.1984,19(1):155―164.
〔17〕Wood–Rethwill J C,Warthesen J J.Lysinoalanine determination in proteins using HPLC[J].Journal of Food Science,1980,4(56):1637―1640.
〔18〕Pellegrino L,Resnin P.Sensitive determination of lysinoalanine for distinguishing natural from imitation mozzarella cheese[J].J Dairy Sci.,1996,79:725―734.
基本信息:
中图分类号:TS201
引用信息:
[1]郭兴凤,薛园园.赖丙氨酸特性及检测[J].粮食与油脂,2009,No.157(05):10-12.