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Lysinoalanine
Known as:
L-Lysine, N6-(2-amino-2-carboxyethyl)-
, Lysinoalanine [Chemical/Ingredient]
N(6)-(2-Amino-2-carboxyethyl)-L-lysine. An unusual amino acid, not a dipeptide, which has been found in proteins of cooked foods. It is formed in…
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National Institutes of Health
Topic mentions per year
Topic mentions per year
1975-2017
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1
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3
1975
2017
Related topics
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8 relations
In Blood
administration & dosage
agonists
antagonists & inhibitors
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Related mentions per year
Related mentions per year
1946-2018
1940
1960
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2000
2020
Lysinoalanine
agonists
chemical synthesis
standards characteristics
In Blood
antagonists & inhibitors
Papers overview
Semantic Scholar uses AI to extract papers important to this topic.
2017
2017
Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation.
Furong Hou
,
Wenhui Ding
,
+5 authors
Haile Ma
Food chemistry
2017
This study evaluated the nutrient property and safety of the rice residue protein isolates (RRPI) product (extracted by different…
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2016
2016
Spirochaete flagella hook proteins self-catalyse a lysinoalanine covalent crosslink for motility
Michael R. Miller
,
Kelly A. Miller
,
+10 authors
Nyles W. Charon
Nature Microbiology
2016
Spirochaetes are bacteria responsible for several serious diseases, including Lyme disease (Borrelia burgdorferi), syphilis…
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2013
2013
N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion
Michael Hellwig
,
René Matthes
,
Anett Peto
,
Jürgen Loebner
,
Thomas Henle
Amino Acids
2013
Food processing leads to a variety of chemical modifications of amino acids in food proteins. Recent studies have shown that some…
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2007
2007
A GC-FID method for analysis of lysinoalanine.
Antonia Montilla
,
José Ángel Gómez-Ruiz
,
Agustín Olano
,
Maria Dolores del Castillo
Molecular nutrition & food research
2007
Lysinoalanine (LAL) is an unwanted byproduct, which is formed during the processing of protein and protein-containing foods and…
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2003
2003
Lysinoalanine content of formulas for enteral nutrition.
Giovanna Boschin
,
Alessandra D'Agostina
,
Andrea Rinaldi
,
A. Arnoldi
Journal of dairy science
2003
Casein and caseinates are the main ingredients of formulas for enteral nutrition. Their manufacturing procedure and the thermal…
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Review
1999
Review
1999
Lysinoalanine in food and in antimicrobial proteins.
M. Friedman
Advances in experimental medicine and biology
1999
Heat and alkali treatment of food proteins widely used in food processing results in the formation of crosslinked amino acids…
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1997
1997
Effect of different cooking methods on some lipid and protein components of hamburgers.
Maria Teresa Rodriguez-Estrada
,
Gabriele Penazzi
,
Maria Fiorenza Caboni
,
Giovanni F. Bertacco
,
Giovanni Lercker
Meat science
1997
The effects of different cooking methods on the lipid and protein fractions of hamburger were evaluated. The lipid component was…
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1984
1984
Effect of protein treatment on the enzymatic hydrolysis of lysinoalanine and other amino acids.
Laurent Savoie
Advances in experimental medicine and biology
1984
Lysinoalanine (LAL) release from alkali-treated proteins by proteolytic enzymes could be measured on a large scale using an in…
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1982
1982
Lysinoalanine as a metal chelator. An implication for toxicity.
Ryuto Hayashi
The Journal of biological chemistry
1982
Synthetic lysinoalanine (N epsilon-DL-(2-amino-2-carboxyethyl)-L-lysine) was found to have a strong chelating ability for metals…
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1975
1975
Lysinoalanine: presence in foods and food ingredients.
Michael J. E. Sternberg
,
C. Y. Kim
,
Frank Schwende
Science
1975
Lysinoalanine, N6-(DL-2-amino-2-carboxyethyl)-L-lysine, an unusual amino acid implicated as a renal toxic factor in rats, has…
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