Research Progress of Lysinoalanine, a Harmful Substance in Food Processing

doi:10.7506/spkx1002-6630-201115068

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (15): 312-316.doi: 10.7506/spkx1002-6630-201115068

• Reviews • Previous Articles Next Articles

Research Progress of Lysinoalanine, a Harmful Substance in Food Processing

DONG Pan1,2，ZHAO Yan1,2,*，YANG You-xian1,2，LI Jian-ke1,2，TU Yong-gang3

(1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China； 2. Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China； 3. College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China)

Online:2011-08-15 Published:2011-07-26

Abstract

Abstract: The generation of harmful substances during food processing is one of research focuses for food safety in recent years. Lysine can readily crosslink with cystine, serine, phosphoserine or dehydroalanine to form lysinoalanine when protein-containing foods are processed at high temperature or by alkali treatment. In this article, the formation conditions and mechanisms of lysinoalanine and its harmfulness on experimental animals and human body are summarized. The future research direction of lysinoalanine is also prospected.

Key words: lysinoalanine, amino acid, alkali treatment, hyperthermia

CLC Number:

TS201.6

DONG Pan，ZHAO Yan，YANG You-xian，LI Jian-ke，TU Yong-gang. Research Progress of Lysinoalanine, a Harmful Substance in Food Processing[J]. FOOD SCIENCE, 2011, 32(15): 312-316.

[1]	DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,. Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates [J]. FOOD SCIENCE, 2021, 42(8): 179-185.
[2]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[3]	YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang. Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate [J]. FOOD SCIENCE, 2021, 42(7): 134-141.
[4]	LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT. Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread [J]. FOOD SCIENCE, 2021, 42(6): 111-117.
[5]	CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang. Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu [J]. FOOD SCIENCE, 2021, 42(6): 118-125.
[6]	HUANG Xiaolan, HE Xufeng, YANG Qin, GU Wenchao, ZHOU Xiangde, ZHANG Hua, ZHOU Nong. Determination of 17 Amino Acids in the Dried Rhizome of Lycopus lucidus Turcz. var. hirtus Regel from Different Habitats [J]. FOOD SCIENCE, 2021, 42(2): 255-261.
[7]	ZHAO Le, ZHANG Xiaotong, LIU Lijun, XIE Shuiqi, JIN Qiwen, MENG Xiangchen. Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391 [J]. FOOD SCIENCE, 2021, 42(18): 37-44.
[8]	GAO Xiangyang, ZHANG Fang. Rapid Determination of Amino Acid Nitrogen Content of Brewed Soy Sauce for Grade Identification [J]. FOOD SCIENCE, 2021, 42(18): 207-211.
[9]	CHENG Jiao, SUN Jing, LIANG Xiaona, QIAN Guanlin, YUE Xiqing, ZHENG Yan. Effect of Protease Treatment on Sensory Quality and Free Amino Acids of Skim Milk [J]. FOOD SCIENCE, 2021, 42(16): 14-22.
[10]	PAN Xiaohua, PAN Lilong, SUN Jia. Recent Progress on Nutritional Regulation of Metabolic Reprogramming in Immune Cells [J]. FOOD SCIENCE, 2021, 42(15): 220-230.
[11]	WANG Peng, WANG Wenping, XU Dandan, ZHANG Xin, GAO Hang, ZHANG Jian, SUN Yong, WANG Fenghuan. Analysis of Taste Compounds in Red Sufu during Fermentation and Discrimination with Electronic Tongue [J]. FOOD SCIENCE, 2021, 42(14): 170-179.
[12]	LIU Meng, CHEN Song, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, QIAO Xiaoling, ZANG Mingwu, LI Su, ZHU Ning, WU Qianrong. Effect of Light Fermentation on the Flavor of Beef Jerky [J]. FOOD SCIENCE, 2021, 42(14): 232-239.
[13]	ZHOU Yajun, ZHANG Yu, CHEN Yan, WANG Shujie. Analysis of Physicochemical Characteristics and Flavor Quality of Fermented Beef Jerky during Its Processing [J]. FOOD SCIENCE, 2021, 42(14): 240-247.
[14]	WANG Zehan, TAO Yuhao, SUN Liming, LIU Jia, DU Ming, WANG Zhenyu. Dynamic Changes of Microbial Community, Amino Acid Composition and Moisture Distribution during the Fermentation of Miao Ethnic Suanzuo Fish [J]. FOOD SCIENCE, 2021, 42(12): 116-122.
[15]	LU Jiafang, ZHU Yukang, XU Dalun, ZHANG Jinjie, HUANG Tao, LI Chao, ZHANG Han, YANG Wenge. Effect of Electron Beam Irradiation with Different Doses on Flavor of Lateolabrax japonicus Meat [J]. FOOD SCIENCE, 2021, 42(12): 153-158.

Research Progress of Lysinoalanine, a Harmful Substance in Food Processing

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments