Effect of ammonia on lysinoalanine formation in proteins by alkali treatment
Alkali treatment of protein in the presence of ammonia formed β-aminoalanine (β-AA). Quantitative determination of β-AA was performed by mass chromatography. When α-lactalbumin or phosvitin was heated in the presence of ammonia under alkali condition, lysinoalanine (LAL) formation was suppressed. It...
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| Published in | Nippon Nōgeikagaku Kaishi Vol. 60; no. 12; pp. 1009 - 1015 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | Japanese |
| Published |
Japan Society for Bioscience, Biotechnology, and Agrochemistry
1986
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0002-1407 1883-6844 |
| DOI | 10.1271/nogeikagaku1924.60.1009 |
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| Abstract | Alkali treatment of protein in the presence of ammonia formed β-aminoalanine (β-AA). Quantitative determination of β-AA was performed by mass chromatography. When α-lactalbumin or phosvitin was heated in the presence of ammonia under alkali condition, lysinoalanine (LAL) formation was suppressed. Its suppression was due to formation of β-AA. This significant suppression of both proteins by ammonia was observed at 55°C and 95°C, but not at 30°C. |
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| AbstractList | Alkali treatment of protein in the presence of ammonia formed β-aminoalanine (β-AA). Quantitative determination of β-AA was performed by mass chromatography. When α-lactalbumin or phosvitin was heated in the presence of ammonia under alkali condition, lysinoalanine (LAL) formation was suppressed. Its suppression was due to formation of β-AA. This significant suppression of both proteins by ammonia was observed at 55°C and 95°C, but not at 30°C. |
| Author | Matoba T Shimizu Y Mukai K Hasegawa K Murata R |
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| References | (7) K. Abe, S. Homma, M. Fujimaki and S. Arai: Agric. Biol. Chem., 48, 573 (1984). (12) M. Friedman: “ Nutritional Improvement of Food and Food Proteins,” Plenum Press, New York and London, 1978, p. 613. (4) 岡本敬子,北島章子,小沢春美,長谷川喜代三:家政学研究 26, 103 (1980). (9) D. H. Gould and J. T. MacGregor: “Protein Cross-Linking 2,” ed. by M. Friedman, Plenum Press, New York and London, 1977, p. 29. (22) K. Hasegawa, N. Okamoto, H. Ozawa, S. Kitajima and Y. Takado: Agric. Biol. Chem., 45, 1645 (1981). (1) Z. Bohak: J. Biol. Chem., 239, 2878 (1964). (6) M. Friedman, J. Zahnley and P. M. Masters: J. Food Sci., 46, 127 (1981). (20) R. S. Asquith and P. Carthew: Biochim. Biophys. Acta, 278, 8 (1972). (21) J. R. Whitaker and R. E. Feeney: “Protein Cross-Linking 2,” ed. by M. Friedman, Plenum Press, New York and London, 1977, p. 155. (3) M. Sternberg, C. Y. Kim and F. J. Schwende: Science, 190, 992 (1975). (11) R. Hayashi: J. Biol. Chem., 257, 13896 (1982). (19) G. Taborsky: Adv. Protein Chem., 28, 50 (1974). (14) R. S. Asquith and J. D. Skinner: Textilveredlung, 5, 5406 (1970). (15) A. S. Nashef, D. T. Osuga, H. S. Lee, A. I. Ahmed, J. R. Whitaker and R. E. Feeney: J. Agric. Food Chem., 25, 245 (1977). (17) K. Brew, F. J. Castellino, T. C. Vanaman and R. L. Hill: J. Biol. Chem., 245, 4570 (1970). (13) J. R. Whitaker and R. E. Feeney: CRC Critical Rev. Food Sci. Nutr., 19, 173 (1983). (2) J. C. Woodard and D. D. Short: J. Nutr., 103, 569 (1973). (5) 岡本敬子,長谷川喜代三:家政学雑誌, 36, 17 (1982). (10) B. J. Struthers, R. R. Dahlgrem, D. T. Hopkins and M. L. Raymond: “Soy Protein and Human Nutrition,” Academic Press, New York, 1979, p. 235. (23) D. E. Schwass and J. W. Finley: J. Agric. Food Chem., 32, 1377 (1984). (8) L. V. Beek, V. J. Feron and A. P. DeGroot: J. Nutr., 104, 1630 (1974). (18) T. C. Vanaman, K. Brew and R. L. Hill: J. Biol. Chem., 245, 4583 (1970). (16) K. Hasegawa and N. Okamoto: Agric. Biol. Chem., 44, 649 (1980). |
| References_xml | – reference: (15) A. S. Nashef, D. T. Osuga, H. S. Lee, A. I. Ahmed, J. R. Whitaker and R. E. Feeney: J. Agric. Food Chem., 25, 245 (1977). – reference: (18) T. C. Vanaman, K. Brew and R. L. Hill: J. Biol. Chem., 245, 4583 (1970). – reference: (16) K. Hasegawa and N. Okamoto: Agric. Biol. Chem., 44, 649 (1980). – reference: (13) J. R. Whitaker and R. E. Feeney: CRC Critical Rev. Food Sci. Nutr., 19, 173 (1983). – reference: (19) G. Taborsky: Adv. Protein Chem., 28, 50 (1974). – reference: (17) K. Brew, F. J. Castellino, T. C. Vanaman and R. L. Hill: J. Biol. Chem., 245, 4570 (1970). – reference: (6) M. Friedman, J. Zahnley and P. M. Masters: J. Food Sci., 46, 127 (1981). – reference: (9) D. H. Gould and J. T. MacGregor: “Protein Cross-Linking 2,” ed. by M. Friedman, Plenum Press, New York and London, 1977, p. 29. – reference: (10) B. J. Struthers, R. R. Dahlgrem, D. T. Hopkins and M. L. Raymond: “Soy Protein and Human Nutrition,” Academic Press, New York, 1979, p. 235. – reference: (2) J. C. Woodard and D. D. Short: J. Nutr., 103, 569 (1973). – reference: (4) 岡本敬子,北島章子,小沢春美,長谷川喜代三:家政学研究 26, 103 (1980). – reference: (23) D. E. Schwass and J. W. Finley: J. Agric. Food Chem., 32, 1377 (1984). – reference: (21) J. R. Whitaker and R. E. Feeney: “Protein Cross-Linking 2,” ed. by M. Friedman, Plenum Press, New York and London, 1977, p. 155. – reference: (14) R. S. Asquith and J. D. Skinner: Textilveredlung, 5, 5406 (1970). – reference: (11) R. Hayashi: J. Biol. Chem., 257, 13896 (1982). – reference: (7) K. Abe, S. Homma, M. Fujimaki and S. Arai: Agric. Biol. Chem., 48, 573 (1984). – reference: (20) R. S. Asquith and P. Carthew: Biochim. Biophys. Acta, 278, 8 (1972). – reference: (12) M. Friedman: “ Nutritional Improvement of Food and Food Proteins,” Plenum Press, New York and London, 1978, p. 613. – reference: (3) M. Sternberg, C. Y. Kim and F. J. Schwende: Science, 190, 992 (1975). – reference: (5) 岡本敬子,長谷川喜代三:家政学雑誌, 36, 17 (1982). – reference: (1) Z. Bohak: J. Biol. Chem., 239, 2878 (1964). – reference: (8) L. V. Beek, V. J. Feron and A. P. DeGroot: J. Nutr., 104, 1630 (1974). – reference: (22) K. Hasegawa, N. Okamoto, H. Ozawa, S. Kitajima and Y. Takado: Agric. Biol. Chem., 45, 1645 (1981). |
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| Title | Effect of ammonia on lysinoalanine formation in proteins by alkali treatment |
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