ArticleFood chemistry: X2023
Characterizing lysinoalanine crosslinks in food systems: Discovery of a diagnostic ion in model peptides using MALDI mass spectrometry.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 9 citations in OpenAlex.
- Nutritional and Functional Potential of Rapeseed and Canola Proteins: Advances in Protein Extraction, Phenolic Removal, and Food Applications.Comprehensive reviews in food science and food safety · 2026Review
- Protein Extraction from Mealworm (Foods (Basel, Switzerland) · 2026Article
- Article
- Evaluation of Physio-Chemical, Nutritional and Textural Properties of Non- Nixtamalized Rice Bran Fortified Baked Chips.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Evaluation of cell disruption methods for protein and coenzyme Q10 quantification in purple non-sulfur bacteria.Frontiers in microbiology · 2024Article
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Authors and funding
6 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Formation of lysinoalanine protein-protein crosslinks during food processing adversely impacts nutritional value. However, mapping lysinoalanine directly in food is challenging. We characterized the fragmentation pattern of lysinoalanine crosslinks in synthetic peptide models over a range of pH and time treatments using mass spectrometry. A putative diagnostic ion resulting from the cleavage of the α-carbon and β-carbon of lysinoalanine is identified in MALDI MS/MS spectra. This represents the first step in mapping lysinoalanine in real food samples with higher precision than currently identifiable through standard or customized software. We then determined a correlated trend in the reduction of disulfide bonds and formation of lysinoalanine with increasing pH and time. Mapping lysinoalanine formation is critical to enhance our understanding of molecular processes impacting the nutritional value of foods, including notably in the development of protein alternatives that use alkaline treatment to extract protein isolates.
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