Formation of lysinoalanine in egg white under alkali treatment
نویسندگان
چکیده
منابع مشابه
Changes of amino acid composition and lysinoalanine formation in alkali-pickled duck eggs.
Duck eggs were pickled in alkali for 20 days to prepare Pidan. The extent of the degradation of compositional amino acids, the formation of lysinoalanine (LAL) in Pidan, and the relationship between the formation of LAL and the racemization values of D-serine and D-aspartic acid in Pidan albumen during the pickling period were investigated. Results showed that the remaining percentages of Cys, ...
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15 صفحه اولDetermination of lysinoalanine formed during alkali-treating and aging of Chinese preserved eggs by gas chromatography
We established a method of gas chromatography with flame ionization detector (GC-FID) using N-methyl-N-(tert-butyldimethylsilyl) trifluoroacetamide (MTBSTFA) as derivatisation reagent and DL-2,6-diaminopimelic acid (DPA) as internal standard for the determination of lysinoalanine (LAL) in Chinese preserved egg. The derivatisation reaction was under the optimized condition of 75 °C and 30min. Me...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2016
ISSN: 0032-5791
DOI: 10.3382/ps/pev372