Friedman M
Adv Exp Med Biol. 1978;105:613-48. doi: 10.1007/978-1-4684-3366-1_30.
Treating wheat gluten, soy protein, and lactalbumin under alkaline conditions at 65 degree C for various times destroys part of the threonine, cystine, lysine, tyrosine, and arginine residues in these proteins. The losses were accompanied by the appearance of lysinoalanine and unidentified ninhydrin-positive substances. Treating wool under somewhat milder alkaline conditions destroys part of the cystine and lysine residues, but not the other amino acids cited. In this case, loss of cystine and lysine was accompanied by the appearance of lanthionine and lysinoalanine. Amino acid analysis of alkali-treated acylated proteins revealed that acylation by acetic and succinic anhydrides prevents or minimizes destruction of lysine residues and the formation of lysinoalanine in wheat gluten and soy protein and, in wool, minimizes destruction of cystine and lysine residues and the formation of lanthionine lysinoalanine. Mechanisms are proposed to explain the observed inhibiting effects of protein acylation and oertain additives on lysinoalanine formation.
在65摄氏度的碱性条件下对小麦面筋、大豆蛋白和乳白蛋白进行不同时间的处理，会破坏这些蛋白质中部分苏氨酸、胱氨酸、赖氨酸、酪氨酸和精氨酸残基。这些损失伴随着赖氨酰丙氨酸和未鉴定的茚三酮阳性物质的出现。在稍微温和一些的碱性条件下处理羊毛，会破坏部分胱氨酸和赖氨酸残基，但不会破坏上述其他氨基酸。在这种情况下，胱氨酸和赖氨酸的损失伴随着羊毛硫氨酸和赖氨酰丙氨酸的出现。对碱处理的酰化蛋白质进行氨基酸分析表明，用乙酸酐和琥珀酸酐进行酰化可防止或减少小麦面筋和大豆蛋白中赖氨酸残基的破坏以及赖氨酰丙氨酸的形成，对于羊毛而言，则可减少胱氨酸和赖氨酸残基的破坏以及羊毛硫氨酸和赖氨酰丙氨酸的形成。本文提出了一些机制来解释观察到的蛋白质酰化和某些添加剂对赖氨酰丙氨酸形成的抑制作用。
