Lysinoalanine: A Quality Parameter for Milk and Dairy Products

Year 2011, Volume: 9 Issue: 6, 64 - 69, 01.12.2011

Nayil Dinkçi Gülfem Ünal A Sibel Akalın

Abstract

Lysinoalanine LAL is an alkali amino acid and has been used as a marker of thermal damage in foods. Many factors can be effective in its formation such as composition of food and manufacture and storage conditions. However, alkali treatment, processing at high temperature and uncovered and unprotected storage are among the most effective factors, and these can lead to the formation of LAL in foods containing protein. LAL can be found in numerous foods such as cereals, chicken, egg, gelatin, infant formulas, meat products, caseinate, soy protein isolate, UHT milk, milk powder and cheese. Negative effects of the formation of LAL on foods include a reduction in essential amino acids contents of foods, a decrease in protein quality and bioavailability of minerals and the occurrence of toxicological effects. Therefore, strategies should be developed to minimize LAL formation during food processing. LAL has been widely accepted as a better quality parameter in food industry than Maillard Reaction products. Furthermore, it can be also used as a quality index when caseinate is added to food. Further studies should focus on the determination of LAL in milk and dairy products

Keywords

Lysinoalanine, Liquid milk, Milk powder, Infant formula, Cheese

Süt ve Süt Ürünlerinde Bir Kalite Parametresi: Lisinoalanin

Abstract

Lisinoalanin LAL , bazik bir aminoasit olup gıdalarda ısıl tahribatın bir göstergesi olarak kullanılır. LAL oluşumunda gıdanın bileşimi, üretim ve depolama koşulları gibi birçok faktör etkili olsa da, alkali ile muamele, yüksek sıcaklıklarda işlem ile açık bir şekilde korunaksız depolama gibi faktörler protein içeren gıdalarda LAL oluşumunu teşvik eden en önemli etmenler arasındadır. LAL tahıl ürünleri, tavuk eti, yumurta ürünleri, jelatin, bebek mamaları, et ürünleri, kazeinat, soya proteini izolatı, UHT süt, süttozu ve peynir gibi yaygın olarak tüketilen gıdalarda bulunabilmektedir. Esansiyel aminoasitlerin azalması, protein kalitesinin, mineral madde biyoyararlılığının düşmesi ve meydana gelebilecek toksikolojik etkiler LAL oluşumundan kaynaklanan olumsuz sonuçlardan bazılarıdır. Bu nedenle gıda işleme sırasında LAL oluşumunu minimize etmek için stratejiler geliştirilmelidir. LAL, gıda endüstrisinde Maillard Reaksiyon ürünlerine kıyasla daha iyi bir kalite göstergesi olarak kabul edilmektedir. Ayrıca gıda maddesine kazeinat ilave edilmesi gibi durumlarda kalite indeksi olarak da kullanılabilmektedir. Yapılan çalışmalara bakıldığında ise süt ve süt ürünlerinde LAL’in tespiti ile ilgili bilgilerin yetersiz olduğu görülmektedir

Keywords

Lisinoalanin, İçme sütü, Süttozu, Bebek maması, Peynir

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