d -Amino Acids and Cross-Linked Amino Acids in Food

Cartus, Alexander

doi:10.1016/b978-0-08-100674-0.00012-6

Cited by 6 publications

(6 citation statements)

References 168 publications

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“…Carnitine is an amino acid derivative, a dietary supplement with a wide range of biological activities, which can be synthesized from L-lysine and L-methionine ( Bremer, 1983 ; Dabrowska and Starek, 2014 ). Some studies have confirmed that L-lysine is a clear indicator of the heating process of food products and increases with increasing roasting times ( Cartus, 2017 ). However, no such pattern was found in this test.…”

Section: Resultsmentioning

confidence: 98%

“…Glycyl-L-proline was detected in the samples (1-Y, 2-K, 3-Z, 4-J, and 1-K-0) and was the only cross-linked amino acid detected. The production of such substances may reduce the bioavailability of amino acids ( Cartus, 2017 ). Six odour-defining amino acids, L-glutamate, L-aspartate, L-phenylalanine, L-alanine, glycine, and L-tyrosine were detected in the samples (1-Y, 2-K, 3-Z, 4-J, and 1-K-0).…”

Section: Resultsmentioning

confidence: 99%

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Untargeted GC-MS and FT-NIR study of the effect of 14 processing methods on the volatile components of Polygonatum kingianum

Yang

TianMei

et al. 2023

Front. Plant Sci.

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IntroductionPolygonatum kingianum is a traditional medicinal plant, and processing has significantly impacts its quality.MethodsTherefore, untargeted gas chromatography-mass spectrometry (GC-MS) and Fourier transform-near-infrared spectroscopy (FT-NIR) were used to analyze the 14 processing methods commonly used in the Chinese market.It is dedicated to analyzing the causes of major volatile metabolite changes and identifying signature volatile components for each processing method.ResultsThe untargeted GC-MS technique identified a total of 333 metabolites. The relative content accounted for sugars (43%), acids (20%), amino acids (18%), nucleotides (6%), and esters (3%). The multiple steaming and roasting samples contained more sugars, nucleotides, esters and flavonoids but fewer amino acids. The sugars are predominantly monosaccharides or small molecular sugars, mainly due to polysaccharides depolymerization. The heat treatment reduces the amino acid content significantly, and the multiple steaming and roasting methods are not conducive to accumulating amino acids. The multiple steaming and roasting samples showed significant differences, as seen from principal component analysis (PCA) and hierarchical cluster analysis (HCA) based on GC-MS and FT-NIR. The partial least squares discriminant analysis (PLS-DA) based on FT-NIR can achieve 96.43% identification rate for the processed samples.DiscussionThis study can provide some references and options for consumers, producers, and researchers.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Untargeted GC-MS and FT-NIR study of the effect of 14 processing methods on the volatile components of Polygonatum kingianum

Yang

TianMei

et al. 2023

Front. Plant Sci.

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“…The harsh alkali or acid treatment usually leads to chemical changes in protein. Main of those were comprehensively presented by Cartus (2017). Two general chemical changes are usually observed -the formation of cross-linked amino acids, like lysinoalanine, lanthionine or histidinoalanine and racemization (epimerization) of L-amino acids into D-isomers.…”

Section: Limitationsmentioning

confidence: 99%

Review: current trends in oat protein recovery and utilization in aqueous food systems

Sargautis¹,

Ķince²,

Sargautiene³

2021

Research for Rural Development

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Oat protein itself, as a substance, has extensively been studied providing information on its nutritional value, some functional properties and possible applicability in food systems. Chosen protein isolation methods and technological aspects define final composition of obtained oat protein product, its concentration, nutrition value and its functionality in food industry. Scientific data on oat protein recovery methods, typically relying on protein solubility or dry fractionation, provides an insufficient knowledge about the success in commercialization of oat protein recovery technologies and their derivatives in form of oat protein. The aim of the study was to analyse and summarize the research findings on oat protein extraction methods and functional properties of oat protein. Semi-systematic, monographic methods were used to analyse the oat protein isolation techniques, functional properties of oat protein in aqueous food systems, covering the latest information on oat protein extraction methods. Wet and dry isolation methods were demonstrated as main methods in oat protein extraction. Functional properties of oat protein, such as thermal stability, solubility, emulsification, water hydration capacity and foaming were reviewed and evaluated, identifying limitations and protein alterations which occur through the oat protein extraction process. The study provides recent trends in oat protein recovery technologies, along with an overview of current and potential oat protein utilization in food systems.

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“…Lysinoalanine is present in a wide range of processed foods, including: wheat based products (Chinese noodles, pretzels and crackers) ( Hasegawa et al, 1987 , Rombouts et al, 2012 ), fish ( Kume & Takehisa, 1984 ), chicken ( Sternberg & Kim, 1977 ), frankfurter sausages ( Sternberg & Kim, 1977 ), eggs ( Hasegawa & Iwata, 1982 ), cheeses (halloumi and mozzarella) ( Pellegrino et al, 2010 ), milk products ( Fritsch and Klostermeyer, 1981 , Sternberg and Kim, 1977 ), baby food, gelatine ( Fujimoto & Roughley, 1984 ), whipping agents ( Fritsch and Klostermeyer, 1981 , Sternberg and Kim, 1977 ), infant formulas ( D'Agostina et al, 2003 , Pellegrino et al, 1996 ) and enteral nutrition formula ( Boschin et al, 2003 ). The relative prevalence of lysinoalanine is problematic because 1) it reduces the nutritional value of food and 2) the safety implications for humans is unresolved ( Cartus, 2017 , Friedman, 1999 ).…”

Section: Introductionmentioning

confidence: 99%

Characterizing lysinoalanine crosslinks in food systems: Discovery of a diagnostic ion in model peptides using MALDI mass spectrometry

et al. 2023

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d -Amino Acids and Cross-Linked Amino Acids in Food

Cited by 6 publications

References 168 publications

Untargeted GC-MS and FT-NIR study of the effect of 14 processing methods on the volatile components of Polygonatum kingianum

Untargeted GC-MS and FT-NIR study of the effect of 14 processing methods on the volatile components of Polygonatum kingianum

Review: current trends in oat protein recovery and utilization in aqueous food systems

Characterizing lysinoalanine crosslinks in food systems: Discovery of a diagnostic ion in model peptides using MALDI mass spectrometry

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