期刊
POULTRY SCIENCE
卷 95, 期 3, 页码 660-667出版社
OXFORD UNIV PRESS
DOI: 10.3382/ps/pev372
关键词
lysinoalanine; formation mechanism; egg white; ovalbumin; amino acid; alkali treatment
资金
- Program of National Natural Science Foundation of China [31460400, 31360398]
- Science and Technology Project of Jiangxi Province, China [20151BBF60022]
- Young Scientist Training Objects Program of Jiangxi Province, China [20153BCB23028]
To investigate the formation mechanism of lysinoalanine (LAL) in eggs during the alkali treatment process, NaOH was used for the direct alkali treatment of egg white, ovalbumin, and amino acids; in addition, the amount of LAL formed during the alkali treatment process was measured. The results showed that the alkali treatment resulted in the formation of LAL in the egg white. The LAL content increased with increasing pH and temperature, with the LAL content first increasing and then leveling off with increasing time. The amount of LAL formed in the ovalbumin under the alkali treatment condition accounted for approximately 50.51% to 58.68% of the amount of LAL formed in the egg white. Thus, the LAL formed in the ovalbumin was the main source for the LAL in the egg white during the alkali treatment process. Under the alkali treatment condition, free L-serine, L-cysteine, and L-cystine reacted with L-lysine to form LAL; therefore, they are the precursor amino acids of LAL formed in eggs during the alkali treatment process.
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