タンパク質のアルカリ処理によるリジノアラニンの生成に対するアンモニアの影響

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  • Effect of ammonia on lysinoalanine formation in proteins by alkali treatment.
  • タンパクシツ ノ アルカリ ショリ ニ ヨル リジノアラニン ノ セイセイ ニ

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Alkali treatment of protein in the presence of ammonia formed β-aminoalanine (β-AA). Quantitative determination of β-AA was performed by mass chromatography. When α-lactalbumin or phosvitin was heated in the presence of ammonia under alkali condition, lysinoalanine (LAL) formation was suppressed. Its suppression was due to formation of β-AA. This significant suppression of both proteins by ammonia was observed at 55°C and 95°C, but not at 30°C.

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