巯基氨基酸在蛋白质碱处理过程中对赖氨酰丙氨酸形成的抑制作用。

Inhibitory effect of mercaptoamino acids on lysino-alanine formation during alkali treatment of proteins.

作者信息

Finley J W, Snow J T, Johnston P H, Friedman M

出版信息

Adv Exp Med Biol. 1977;86B:85-92. doi: 10.1007/978-1-4757-9113-6_6.

PMID:20758

Abstract

Alkali treatment of food proteins converts some amino acid residues to the unnatural amino acid lysinoalanine which has been found to cause kidney damage when fed to rats. Formation of lysinoalanine was essentially prevented when isolates of soy protein and casein were exposed to alkali in the presence of thio-alamino acids such as cysteine. The results suggest that added thiols minimize the formation of potentially toxic lysinoalanine.

摘要

用碱处理食物蛋白质会使一些氨基酸残基转化为非天然氨基酸赖氨酸丙氨酸，给大鼠喂食时已发现该物质会导致肾脏损伤。当大豆蛋白和酪蛋白分离物在硫代氨基酸（如半胱氨酸）存在的情况下暴露于碱中时，赖氨酸丙氨酸的形成基本得到了防止。结果表明，添加的硫醇可将潜在有毒的赖氨酸丙氨酸的形成降至最低。