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

Papers overview

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2017
2017
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
Spirochaetes are bacteria responsible for several serious diseases, including Lyme disease (Borrelia burgdorferi), syphilis… (More)
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2013
2013
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
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
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
  • 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
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
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
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, 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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