Stability of Tryptophan in Peptides Against Oxidation and Irradiation
Tryptophan (trp) is an essential amino acid for humans and most animals. It is, however, not the first and second limiting essential amino acid, but about 30% of the plant proteins used for human nutrition show a deficiency of trp. Besides cysteine, methionine and lysine, it belongs to the most reactive amino acids, which are endangered especially during food manufacturing processes. Friedman and Cuq (1988) recently reviewed the transformations of trp in foods. They report a lack of information of data concerning the stability of trp against industrial or home processing. Processing techniques, however, can cause losses in the trp content of food. Oxidations are of high significance. The most important reason for the instability of trp, especially against oxidizing agents and irradiation, is the bulky nonpolar aromatic side chain.
KeywordsDegradation Product Essential Amino Acid Aliphatic Amino Acid Amber Vial Neighboring Amino Acid
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