Effect of alkaline processing of corn on its amino acids
Effect of alkaline processing of corn on its amino acids
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发表时间：
1976
期刊：
影响因子：
2.4
通讯作者：
J. Sanderson;J. Wall;G. L. Donaldson;J. F. Cavins
中科院分区：
文献类型：
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作者：
J. Sanderson;J. Wall;G. L. Donaldson;J. F. Cavins
碱处理玉米以制备玉米粉圆饼粉（湿润粉糊）或霍米尼导致氨基酸精氨酸和胱氨酸的损失。手工制备的湿润粉糊和霍米尼以及市售湿润粉糊和玉米粉圆饼含有氨基酸赖氨酸丙氨酸。湿润粉糊、玉米粉圆饼和霍米尼也含有羊毛硫氨酸和鸟氨酸，它们是从胱氨酸和精氨酸的碱性分解中获得的氨基酸。一个新的色谱程序分离色氨酸，赖氨酸丙氨酸，鸟氨酸，赖氨酸在一个单一的柱的氨基酸分析仪。该分析仪允许研究食品蛋白质中氨基酸的主要碱性降解产物，并与分离羊毛硫氨酸的色谱柱结合。
Alkaline treatment of corn to prepare tortilla flour (masa) or hominy results in losses of the amino acids arginine and cystine. Laboratory-prepared masa and hominy and commercial masa and tortillas contained the amino acid lysinoalanine. The masa, tortillas, and hominy also contained lanthionine and ornithine, amino acids derived from alkaline breakdown of cystine and arginine. A new chromatographic procedure separates tryptophan, lysinoalanine, ornithine, and lysine on a single column of the amino acid analyzer. The analyzer permits study of major alkaline degradation products of amino acids of food proteins in conjunction with a column that separates lanthionine.