Kato H, van Chuyen N, Utsunomiya N, Okitani A
J Nutr Sci Vitaminol (Tokyo). 1986 Feb;32(1):55-65. doi: 10.3177/jnsv.32.55.
Lysozyme was reacted with xylose, methyl linoleate, glyoxal, methylglyoxal and diacetyl in an aqueous system (50 degrees C, pH 6.0), and browning, polymerization, changes of amino acids composition and relative digestibility of the browned lysozyme were investigated. Browning intensity as well as degree of polymerization of lysozyme in the reaction with alpha-dicarbonyls was higher than with xylose or methyl linoleate. After 10 days of reaction with alpha-dicarbonyls, the amino acid composition of lysozyme was markedly affected; i.e., 30-70% of lysine, 40-50% of tryptophan and 90% of arginine were lost respectively. By digestion with a pepsin-pancreatin system, it was observed that the relative digestibility of lysozyme reacted with dicarbonyl was lower than that of lysozyme reacted with methyl linoleate or xylose.
在水体系（50℃，pH 6.0）中，将溶菌酶与木糖、亚油酸甲酯、乙二醛、甲基乙二醛和双乙酰进行反应，并研究了褐变、聚合、氨基酸组成变化以及褐变溶菌酶的相对消化率。溶菌酶与α-二羰基化合物反应时的褐变强度以及聚合程度高于与木糖或亚油酸甲酯反应时的情况。与α-二羰基化合物反应10天后，溶菌酶的氨基酸组成受到显著影响；即分别损失了30 - 70%的赖氨酸、40 - 50%的色氨酸和90%的精氨酸。通过胃蛋白酶 - 胰酶体系消化观察到，与二羰基化合物反应的溶菌酶的相对消化率低于与亚油酸甲酯或木糖反应的溶菌酶的相对消化率。
