ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Alkali and heat induce changes in proteins. These include racemization of L- to D-amino acids and crosslinking via lysinoalanine. Since high-quality proteins are presumably well-digested, possible effects of D-amino acid and lysinoalanine contents on food casein digestibility was examined. The following variables, which were expected to influence all three parameters, were evaluated: (a) pH (8-14); (b) temperature (25-75°C); and (c) time of treatment (10 min to 24 hr). An approximately inverse relationship was observed between D-ammo acid and lysinoalanine content and the extent of proteolysis. Such changes may lower the quality and safety of foods.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb14545.x
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