Position: Home > Articles > Research Progress of Lysinoalanine,a Harmful Substance in Food Processing
FOOD SCIENCE
2011,32
(15)
312-316
食品加工过程中有害物质——赖丙氨酸研究进展
作 者：
董攀;赵燕;杨有仙;李建科;涂勇刚
单 位：
南昌大学生物质转化教育部工程研究中心;陕西师范大学食品工程与营养科学学院;江西农业大学食品科学与工程学院
关键词：
赖丙氨酸;氨基酸;碱处理;高温
摘 要：
食品加工过程中产生的有毒有害物质是目前食品安全研究的一个热点。含蛋白质的食品在高温或碱处理时,赖氨酸易和胱氨酸、丝氨酸、磷酸丝氨酸或脱氢丙氨酸发生交联,生成一种新的氨基酸——赖丙氨酸。本文对赖丙氨酸的产生条件、机理、对实验动物和人体的危害及控制等方面的研究进展进行介绍,也对赖丙氨酸未来的研究方向作出展望。
译 名：
Research Progress of Lysinoalanine,a Harmful Substance in Food Processing
作 者：
DONG Pan1,2,ZHAO Yan1,2,YANG You-xian1,2,LI Jian-ke1,2,TU Yong-gang3(1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China; 2.Engineering Research Center of Biomass Conversion,Ministry of Education,Nanchang University,Nanchang 330047,China; 3.College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China)
关键词：
lysinoalanine;amino acid;alkali treatment;hyperthermia
摘 要：
The generation of harmful substances during food processing is one of research focuses for food safety in recent years.Lysine can readily crosslink with cystine,serine,phosphoserine or dehydroalanine to form lysinoalanine when protein-containing foods are processed at high temperature or by alkali treatment.In this article,the formation conditions and mechanisms of lysinoalanine and its harmfulness on experimental animals and human body are summarized.The future research direction of lysinoalanine is also prospected.
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