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Science 5 December 1975:
Vol. 190. no. 4218, pp. 992 - 994
DOI: 10.1126/science.242077
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Articles

Science, Vol 190, Issue 4218, 992-994
Copyright © 1975 by American Association for the Advancement of Science

articles

Lysinoalanine: presence in foods and food ingredients

M Sternberg, CY Kim, and FJ Schwende

Lysinoalanine, N6-(DL-2-amino-2-carboxyethyl)-L-lysine, an unusual amino acid implicated as a renal toxic factor in rats, has been found in proteins of home-cooked and commercial foods and ingredients. Although it has been reported to occur in both edible and nonfood proteins only after alkali treatment, it has now been identified in food proteins that had not been subjected to alkali. Lysinoalanine is generated in a variety of proteins when heated under nonalkaline conditions.




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Science. ISSN 0036-8075 (print), 1095-9203 (online)