Increase of gamma-glutamyl-beta-alanyl-histidine isopeptide in the macromolecular fraction of model chicken extract during heating and distribution in commercial chicken extracts.
Changes in the amino acid composition and contents of gamma-glutamyl-beta-alanyl-histidine isopeptide in the macromolecular fraction were measured during heating of chicken extract. Increases of histidine, 1-methylhistidine, and beta-alanine were observed, suggesting that carnosine and anserine were incorporated into the macromolecular fraction. The increase of gamma-glutamyl-beta-alanylhistidine isopeptide in the macromolecular fraction of chicken extract was also observed during the heating process. Furthermore, measurement of gamma-glutamyl-beta-alanylhistidine isopeptide in commercial chicken extract showed that all kinds of chicken extract contained the above isopeptide (from 0.09 to 0.31 micromol/g DM in the macromolecular fraction). These results suggest that the formation of gamma-glutamyl-beta-alanyl-histidine and related isopeptides occur during heating of chicken extract.
Kuroda
M
M
Seasoning Research & Development Department, Ajinomoto Co., Inc., Kawasaki, Kanagawa, Japan. motonaka_kuroda@ajinomoto.com
Harada
T
T
D000818:Animals; D000861:Anserine / Q000032:analysis; D002336:Carnosine / Q000032:analysis; D002645:Chickens; D002851:Chromatography, High Pressure Liquid / Q000379:methods / Q000662:veterinary; D006358:Hot Temperature; D008461:Meat Products / Q000032:analysis*; D009842:Oligopeptides / Q000032:analysis*; D011489:Protein Denaturation
D009842:Oligopeptides; C454280:glutamyl-alanylhistidine; D002336:Carnosine; D000861:Anserine