抄録
In order to analyze the cross-linked amino acid formed in the food protein by alkalitreatment, an isothermal gas chromatographic procedure was developed. After acid-hydrolysis of protein, amino acids were converted to N-trifluoroacetyl n-butyl esters and then analyzed on a mixed column of OV-17/OV-210 at 230°C. Identification of the substances was performed by gas chromatography-mass spectrometry. The presence and the formation of lysinoalanine in several kinds of food proteins were investigated. The amount of lysinoalanine formed depended on alkali concentration, reaction temperature and exposure time. 2-Mercaptoethanol inhibited lysinoalanine formation.
