Chang H M, Tsai C F, Li C F
Graduate Institute of Food Science & Technology, National Taiwan University, Taipei.
J Agric Food Chem. 1999 Apr;47(4):1495-500. doi: 10.1021/jf980951k.
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.
鸭蛋用碱腌制20天以制备皮蛋。研究了皮蛋中组成氨基酸的降解程度、赖丙氨酸（LAL）的形成以及腌制期间皮蛋蛋清中LAL的形成与D-丝氨酸和D-天冬氨酸消旋化值之间的关系。结果表明，蛋清中半胱氨酸、精氨酸、赖氨酸、丝氨酸和苏氨酸的残留百分比远低于蛋黄中相应氨基酸的残留百分比。第一阶段蛋清中LAL的形成是由于pH值迅速升高以及半胱氨酸大量形成脱氢丙氨酸（DHA）。然而，在腌制后期LAL的形成与碱处理时间的关系远大于与pH值因素的关系。在氨基酸中，半胱氨酸被观察到对碱最敏感，并且在整个腌制期间对LAL的形成贡献最大。
