Reference

Isolation and study of the DL-a-aminobutyric acid-resistant mutants of Serratia marcescens

Isolation and study of the DL-a-aminobutyric acid-resistant mutants of Serratia marcescens. Armandzhyan, A. O.; Oganesyan, M. G. (Nauchno-Issled. Tekhnol. Inst. Aminokislot, USSR). Biol. Zh. Arm., 37(9), 735-40 (Russian) 1984. CODEN: BZARAZ. ISSN: 0366-5119. DOCUMENT TYPE: Journal CA Section: 16 (Fermentation and Bioindustrial Chemistry) DL-a-Aminobutyric acid [2835-81-6]-resistant mutants of S. marcescens were obtained by exposure of the wild-type strain (ATCC 9986) to UV irradn. (20 J/m2). About 15% of the mutants produced higher amts. (>10 g/L) of L-valine [72-18-4] than did the parent strain. High-producing mutants were selected for large-scale prodn. of L-valine.

Model studies on the heating of food proteins

Model studies on the heating of food proteins. Effect of water contents on the amino acid composition of lysozyme and ribonuclease after heating. Scharf, U.; Weder, J. K. P. (Inst. Lebensmittelchem., Tech. Univ. Muenchen, Munich, Fed. Rep. Ger.). Chem., Mikrobiol., Technol. Lebensm., 8(3), 71-7 (German) 1983. CODEN: CMTLBX. ISSN: 0366-7154. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Two pure proteins, lysozyme [9001-63-2] and RNase [9001-99-4], were heated 1-24 h at 80-160° with water contents of 10-30%. Color and consistency changes indicated more severe changes than in dry-heated proteins. Protein losses of <50% were measured. Losses in some amino acids, including some of the essential ones, increased to values known for lysine during the Maillard reaction. 9001-63-2 and 2835-81-6 which are cas registry numbers of substances are two of reagents here. Heating at 160° with increasing time and water content resulted in the complete destruction of cysteine and >90% destruction of serine and threonine. Lysine, histidine, methionine, arginine, tryptophan, and aspartic acid were 50-90% damaged. At the same time the formation of atypical amino acids, lysinoalanine [18810-04-3], lanthionine [3183-08-2], a-aminobutyric acid [7732-18-5], ornithine [70-26-8] and allo-isoleucine [1509-34-8] occurred. Damaging of proteins increased with increasing water contents up to 30%. .