FAQ

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… (More)
National Institutes of Health

Topic mentions per year

Topic mentions per year

1975-2017
012319752017

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In Bloodadministration & dosageagonistsantagonists & inhibitors
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Related mentions per year

Related mentions per year

1946-2018
19401960198020002020
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.
This study evaluated the nutrient property and safety of the rice residue protein isolates (RRPI) product (extracted by different… (More)
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2016
2016
Spirochaete flagella hook proteins self-catalyse a lysinoalanine covalent crosslink for motility
Spirochaetes are bacteria responsible for several serious diseases, including Lyme disease (Borrelia burgdorferi), syphilis… (More)
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2013
2013
N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion
Food processing leads to a variety of chemical modifications of amino acids in food proteins. Recent studies have shown that some… (More)
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2007
2007
A GC-FID method for analysis of lysinoalanine.
Lysinoalanine (LAL) is an unwanted byproduct, which is formed during the processing of protein and protein-containing foods and… (More)
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2003
2003
Lysinoalanine content of formulas for enteral nutrition.
Casein and caseinates are the main ingredients of formulas for enteral nutrition. Their manufacturing procedure and the thermal… (More)
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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… (More)
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1997
1997
Effect of different cooking methods on some lipid and protein components of hamburgers.
The effects of different cooking methods on the lipid and protein fractions of hamburger were evaluated. The lipid component was… (More)
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1984
1984
Effect of protein treatment on the enzymatic hydrolysis of lysinoalanine and other amino acids.
Lysinoalanine (LAL) release from alkali-treated proteins by proteolytic enzymes could be measured on a large scale using an in… (More)
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1982
1982
Lysinoalanine as a metal chelator. An implication for toxicity.
Synthetic lysinoalanine (N epsilon-DL-(2-amino-2-carboxyethyl)-L-lysine) was found to have a strong chelating ability for metals… (More)
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1975
1975
Lysinoalanine: presence in foods and food ingredients.
Lysinoalanine, N6-(DL-2-amino-2-carboxyethyl)-L-lysine, an unusual amino acid implicated as a renal toxic factor in rats, has… (More)
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