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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… Expand
National Institutes of Health

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7 relations
In Bloodagonistsanalogs & derivativesantagonists & inhibitors
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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… Expand
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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… Expand
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Review
2012
Review
2012
Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality.
Dietary antinutritional factors have been reported to adversely affect the digestibility of protein, bioavailability of amino… Expand
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Highly Cited
2006
Highly Cited
2006
Dose-dependent utilisation of casein-linked lysinoalanine, N(epsilon)-fructoselysine and N(epsilon)-carboxymethyllysine in rats.
During the heat treatment of protein-containing foods, the amino acid lysine is most prone to undergo chemical reactions in the… Expand
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Review
1999
Review
1999
Lysinoalanine in food and in antimicrobial proteins.
  • Mendel Friedman
  • Advances in experimental medicine and biology
  • 1999
    • Corpus ID: 40178233
Heat and alkali treatment of food proteins widely used in food processing results in the formation of crosslinked amino acids… Expand
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Highly Cited
1997
Highly Cited
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… Expand
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Review
1995
Review
1995
Biosynthesis and biological activities of lantibiotics with unique post-translational modifications.
Lantibiotics are biologically active peptides which contain the thioether amino acid lanthionine as well as several other… Expand
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Review
1994
Review
1994
Implications of antinutritional components in soybean foods.
  • Irvin E. Liener
  • Critical reviews in food science and nutrition
  • 1994
    • Corpus ID: 23806612
There are a number of components present in soybeans that exert a negative impact on the nutritional quality of the protein… Expand
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1992
1992
Maillard reaction products and lysinoalanine: urinary excretion and the effects on kidney function of preterm infants fed heat-processed milk formula.
Heat processing is essential for the preservation of milk-based infant formulas. Heating, however, induces a number of chemical… Expand
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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… Expand
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