title: Formation of lysinoalanine in egg white under alkali treatment.
abstract: To investigate the formation mechanism of lysinoalanine (LAL) in eggs during the alkali treatment process, NaOH was used for the direct alkali treatment of egg white, ovalbumin, and amino acids; in addition, the amount of LAL formed during the alkali treatment process was measured. The results showed that the alkali treatment resulted in the formation of LAL in the egg white. The LAL content increased with increasing pH and temperature, with the LAL content first increasing and then leveling off with increasing time. The amount of LAL formed in the ovalbumin under the alkali treatment condition accounted for approximately 50.51% to 58.68% of the amount of LAL formed in the egg white. Thus, the LAL formed in the ovalbumin was the main source for the LAL in the egg white during the alkali treatment process. Under the alkali treatment condition, free L-serine, L-cysteine, and L-cystine reacted with L-lysine to form LAL; therefore, they are the precursor amino acids of LAL formed in eggs during the alkali treatment process.
authors.affiliation: Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Zhao
authors.affiliation: Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Xuying
authors.initials: X
authors.lastname: Luo
authors.affiliation: Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Jianke
authors.initials: J
authors.lastname: Li
authors.affiliation: Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
authors.forename: Mingsheng
authors.initials: M
authors.lastname: Xu
authors.affiliation: Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China tygzy1212@aliyun.com.
authors.forename: Yonggang
authors.initials: Y
authors.lastname: Tu
mesh_terms: D000468:Alkalies / Q000737:chemistry*; D000596:Amino Acids / Q000737:chemistry; D000818:Animals; D004372:Ducks; D004527:Egg Proteins / Q000737:chemistry; D004529:Egg White / Q000737:chemistry*; D005519:Food Preservation; D008241:Lysinoalanine / Q000737:chemistry / Q000378:metabolism*; D012972:Sodium Hydroxide / Q000737:chemistry*
chemical_list: D000468:Alkalies; D000596:Amino Acids; D004527:Egg Proteins; D008241:Lysinoalanine; D012972:Sodium Hydroxide
keywords: alkali treatment; amino acid; egg white; formation mechanism; lysinoalanine; ovalbumin