Soybeans lysinoalanine formation

Friedman, M. (1982). Lysinoalanine formation in soybean proteins kinetics and mechanisms. In "Mechanism of Food Protein Deterioration", J.P. Cherry Ed., American Chemical Society Symposium Series, Washington, D.C., 206, 231-272. 

Tables 6 and 1 compare the effects of several organic and inorganic compounds on the lysinoalanine and lysine contents of alkali-treated wheat gluten and soybean protein. These results show that all these compounds partly inhibit lysinoalanine formation. The extent of inhibition may vary from protein to protein and should be related to both the content and reducibility of the disulfide bonds (Friedman, 1978a Finley et al., 1978 a,b Masri and Friedman, 1982).

Figure 13. Preliminary results on the effect of temperature of treatment on D-serine and lysinoalanine formation in soybean protein. Conditions of treatment 1% (w/v) protein in 0.1 N NaOH 3 hours. Note rapid initial rate of production of D-serine which then levels off at about 75 C, where the D/L ratio approaches the maximum theoretical value of 1.0. We thank Dr. D. L. Schwass for his help with the D-serine measurements.

Friedman, M. (1982) Lysinoalanine formation in soybean protein kinetics and mechanism. In Food Protein Deterioration, Mechanism and Functionality. J.P. Cherry, ed. American Chemical Soc., Wash. p. 231. 

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