Changes of Amino Acid Composition and Lysinoalanine Formation in Alkali-Pickled Duck Eggs
Resource
Journal of Agricultural and Food Chemistry, 47(4), 1495-1500
Journal
Journal of Agricultural and Food Chemistry
Pages
1495-1500
Date Issued
1999
Date
1999
Author(s)
Chang, Hung-Min
Tsai, Cheng-Fang
Li, Chin-Fung
Abstract
Duck eggs were pickled in alkali for 20 days to prepare Pidan. The extent of the degradation of compositional amino acids, the formation of lysinoalanine (LAL) in Pidan, and the relationship between the formation of LAL and the racemization values of D-serine and D-aspartic acid in Pidan albumen during the pickling period were investigated. Results showed that the remaining percentages of Cys, Arg, Lys, Ser, and Thr in albumen were much lower than that of the corresponding amino acid in yolk. The formation of LAL in albumen in the first stage was due to the speedy increase in the pH and the abundant formation of dehydroalanine (DHA) from cysteine. However, the formation of LAL in the later pickling period was related much more to the alkali-treating time than to the pH factor. Among the amino acids, cysteine was observed to be the most sensitive to alkaline and contributed mostly to the formation of LAL throughout the pickling period.
Type
journal article
File(s)![Thumbnail Image]()
Loading...
Name
15.pdf
Size
23.38 KB
Format
Adobe PDF
Checksum
(MD5):182be1dcd3fcad0107ac357ba5c37cfe