Changes of amino acid composition and lysinoalanine formation in alkali-pickled duck eggs.

ASIA unversity > 醫學暨健康學院 > 生物科技學系 > 期刊論文 > Item 310904400/8039

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题名:	Changes of amino acid composition and lysinoalanine formation in alkali-pickled duck eggs.
作者:	Chang, H. M.;Tsai, C.-F.;Li, C. F.
贡献者:	Department of Biotechnology
关键词:	Alkaline treatment;duck egg;lysinoalanine;dehydroalanine;micellar capillary electrophoresis
日期:	1999
上传时间:	2010-03-15 08:11:45 (UTC+0)
出版者:	Asia University
摘要:	Duck eggs were pickled in alkali for 20 days to prepare Pidan. The extent of the degradation of compositional amino acids, the formation of lysinoalanine (LAL) in Pidan, and the relationship between the formation of LAL and the racemization values of d-serine and d-aspartic acid in Pidan albumen during the pickling period were investigated. Results showed that the remaining percentages of Cys, Arg, Lys, Ser, and Thr in albumen were much lower than that of the corresponding amino acid in yolk. The formation of LAL in albumen in the first stage was due to the speedy increase in the pH and the abundant formation of dehydroalanine (DHA) from cysteine. However, the formation of LAL in the later pickling period was related much more to the alkali-treating time than to the pH factor. Among the amino acids, cysteine was observed to be the most sensitive to alkaline and contributed mostly to the formation of LAL throughout the pickling period.
關聯:	Journal of Agricultural and Food Chemistry 47(4):1495-1500
显示于类别:	[生物科技學系] 期刊論文

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