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Incorporation of histidine and beta-alanine into the macromolecular fraction of beef soup stock during heating
- Kuroda, M., Harada, T.
- Journal of food science 2000 v.65 no.4 pp. 596-603
- soups, beef, alanine, histidine, heat treatment, fractionation, chemical composition, peptides, glutamic acid, carboxypeptidases, gamma-glutamyltransferase, carnosine
- Beef soup stock solution was heated at 95 degrees C, and the macromolecular fractions were obtained by dialysis. Amino-acid analysis indicated that histidine and beta-alanine increased. The existence of beta-alanine suggests incorporation of carnosine into the macromolecular fraction during beef extract production. To confirm the incorporation of carnosine, the macromolecular fraction was digested and the beta-alanine-containing fraction was purified. This resulted in a tripeptide that consisted of glutamic acid, histidine, and beta-alanine which was isolated. It was resistant to an aminopeptidase and a carboxypeptidase and released glutamic acid and carnosine when treated with gamma-glutamyltranspeptidase. These results suggest that a portion of carnisone was incorporated into the macromolecular fraction and formed gamma-glutamyl-beta-alanyl-histidine.