Formation of Mutagens by Heating Foods and Model Systems

By Yoshida, D.

Book Id: WPLBN0000038936
Format Type: PDF eBook:
File Size: 0.2 MB
Reproduction Date: 2005

Title:	Formation of Mutagens by Heating Foods and Model Systems
Author:	Yoshida, D.
Volume:
Language:	English
Subject:	Government publications, United Nations., United Nations. Office for Disarmament Affairs
Collections:	Government Library Collection, Disarmament Documents
Historic Publication Date:
Publisher:	United Nations- Office for Disarmament Affairs (Unoda)


Citation APA MLA Chicago Yoshida, B. D. (n.d.). Formation of Mutagens by Heating Foods and Model Systems. Retrieved from https://www.gutenberg.us/

Description
Government Reference Publication

Excerpt
Excerpt: It was supposed that amino-a-carbolines (I) and amino-y-carbolines as well as Trp-P-1 or Trp-P-2 would be formed from the tryptophan moiety of protein. Therefore, a relationship between tryptophan content in the protein and the pyrolytic formation of mutagens was studied (6). Zein, gluten, globulin, casein, and albumin as well as chicken meat and horse mackerel were pyrolyzed at 550?C and the yield of mutagens was determined. The content of tryptophan in these materials was determined by an amino acid analyzer. The yield of amino-a-carboline correlated positively with the content of tryptophan in the protein, and it was 60 to 850 times that of Trp-P-2.