Weder J K, Sohns S
Z Lebensm Unters Forsch. 1983;176(6):421-5. doi: 10.1007/BF01042554.
Lysozyme, ribonuclease and insulin were exposed to dry heating for 1 to 24 h at temperatures between 80 and 180 degrees C. Amino acid analyses of the heated samples showed that most of the amino acids are stable up to 120 degrees C. Initially, at higher temperatures, an almost rectilinear decrease took place which reached a critical stage at 160 degrees C. Nonpolar aliphatic, acidic and aromatic amino acids were all relatively stable (maximum loss less than 20% after 24 h at 180 degrees C). The lability of the other amino acids increased in the order proline, arginine, histidine, cysteine, threonine, lysine, tryptophan, serine, and methionine. Methionine was 86% decomposed after 24 h at 180 degrees C. Loss of trinitrobenzene sulfonic acid-reactive lysine ("available lysine") reached 20% at 100 degrees C and essentially 100% after 24 h at 180 degrees C. Maximum loss in weight during heating was 11%, although maximum protein loss was between 20 and 35%. Reaction orders and activation energies were estimated for some of the amino acid losses. Of the atypical amino acids ("hot spots") lysinoalanine, allo-isoleucine and ornithine that were detected, only lysinoalanine is useful as an indicator to detect amino acid damage after dry heating.
将溶菌酶、核糖核酸酶和胰岛素在80至180摄氏度之间进行1至24小时的干热处理。对加热后的样品进行氨基酸分析表明，大多数氨基酸在120摄氏度以下是稳定的。最初，在较高温度下，氨基酸含量几乎呈直线下降，在160摄氏度时达到关键阶段。非极性脂肪族氨基酸、酸性氨基酸和芳香族氨基酸都相对稳定（在180摄氏度下24小时后最大损失小于20%）。其他氨基酸的稳定性按以下顺序增加：脯氨酸、精氨酸、组氨酸、半胱氨酸、苏氨酸、赖氨酸、色氨酸、丝氨酸和蛋氨酸。在180摄氏度下24小时后，蛋氨酸分解了86%。三硝基苯磺酸反应性赖氨酸（“可利用赖氨酸”）在100摄氏度时损失达到20%，在180摄氏度下24小时后基本损失100%。加热过程中的最大重量损失为11%，尽管最大蛋白质损失在20%至35%之间。对一些氨基酸损失的反应级数和活化能进行了估算。在所检测到的非典型氨基酸（“热点”）赖氨酰丙氨酸、别异亮氨酸和鸟氨酸中，只有赖氨酰丙氨酸可作为检测干热后氨基酸损伤的指标。
