Abstract：
:The influence of alkali extraction conditions on the formation of lysinoalanine (LAL) and the structural characterization of lysinoalanine-containing protein in rice residue protein isolates (RRPI) were explored in this study. It was found that LAL content increased from 0.256 to 13.079 g/kg as NaOH concentration increased from 0.03 to 0.09 M and then decreased to 1.541 g/kg at 0.13 M NaOH. The extraction temperature and time were found to have a positive correlation with LAL content. The highest LAL content (25.679 g/kg) was observed with alkali extraction using 0.09 M NaOH at 75 °C for 120 min. The comparative structural analysis results showed that alkali treatment could degrade cystine, lysine, threonine and arginine to generate LAL; increasing alkali content would cause variations in secondary structure and micropore appearance on the surface of lysinoalanine-containing protein, whereas increasing alkali treatment temperature and time could enlarge the surface particle size of the protein.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhang Z,Wang Y,Dai C,He R,Ma Hdoi
10.1016/j.foodchem.2018.04.027subject
Has Abstractpub_date
2018-09-30 00:00:00pages
176-183eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30642-3journal_volume
261pub_type
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