Ama-amino acid asetshenziswa ngokuyinhloko kwezokwelapha ukulungisa ama-amino acid ayinhlanganisela futhi njengama-ejenti okwelapha ekuhlanganiseni kwezidakamizwa ze-polypeptide. Kunama-amino acid angaphezu kwekhulu asetshenziswa kwezokwelapha, okuhlanganisa amaprotheni angu-22-akha ama-amino acid kanye{4}}nengamaprotheni{4}}angewona akha ama-amino acid angaphezu kwangu-100.
Amalungiselelo ayinhlanganisela akhiwe ama-amino acid amaningi adlala indima ebalulekile ekudleni kwesimanje ngokufakwa emithanjeni nasekwelashweni kokudla okuyisisekelo, ngokukhuthala ukugcina ukondleka kweziguli ezigula kakhulu nokusindisa izimpilo zabo, okubenza babe umkhiqizo wemithi obalulekile emithini yesimanje.
I-Glutamic acid, i-arginine, i-aspartic acid, i-cysteine, i-L-i-DOPA, namanye ama-amino acid angasetshenziswa ngawodwana ukwelapha izifo ezihlukahlukene, ngokuyinhloko izifo zesibindi, izifo zesisu, i-encephalopathy, izifo zenhliziyo nemithambo yegazi, kanye nezifo zokuphefumula, kanye nokuthuthukisa ubungqabavu bemisipha, ukondleka kwezingane, nokuqeda ubuthi. Ngaphezu kwalokho, okuphuma ku-amino acid kubonise isithembiso ekwelapheni umdlavuza.
Isisekelo Esibalulekile Sokuphila
Amaprotheni ayisisekelo sokuphila; ukuphila kuwuhlobo lokuba khona kwamaprotheni. Iyunithi eyisisekelo yamaprotheni yi-amino acid. Ukuntuleka kwanoma iyiphi i-amino acid ebalulekile kungaholela ekusebenzeni okungavamile komzimba, kuphazamise umzimba ovamile, futhi ekugcineni kubangele izifo. Ngisho nokushoda kwamanye{3}}ama-amino acid angabalulekile kungabangela ukuphazamiseka kwe-metabolic. Isibonelo, i-arginine ne-citrulline zibalulekile ekwakhekeni kwe-urea; Ukungena kwe-cystine eyanele kungabangela ukwehla kwe-insulin kanye noshukela wegazi ophakeme. Ngaphezu kwalokho, isidingo se-cystine ne-arginine sanda kakhulu ngemva kokuhlukunyezwa; ukuntula kungavimbela ukwakheka kwamaprotheni ngisho nangamandla anele.
Isidingo sabadala sama-amino acid abalulekile sicishe sibe ngu-20%–37% wesidingo samaprotheni. Ama-amino acid adlala indima ebalulekile ekudleni; ezinye ziyi-flavour, ezinye ziyiziqinisi zokudla okunomsoco, kanti ezinye zithuthukisa ukunambitheka, phakathi kokunye.
1. Ukunambitheka Kwama-Amino Acid Ama-amino acid amaningi anokunambitheka, okunomthelela ekunambithekeni okunjengomuncu, okumnandi, okubabayo, kanye ne-astringent ekudleni. I-Tryptophan ayinabo ubuthi{2}futhi imnandi kakhulu; yona kanye nokuphuma kwayo kungamaswidi athembisayo. Amanye amanzi amancane{4}}ama-amino acids ancibilikayo anokunambitheka okubabayo futhi ayimikhiqizo ye-protein hydrolysis ngesikhathi sokucubungula ukudla.
I-Glutamic acid itholakala ikakhulukazi kumaprotheni ezitshalo futhi ingatholwa nge-hydrolyzing wheat gluten. I-Glutamic acid inokubili ukunambitheka okumuncu kanye ne-umami, ubumuncu buwukunambitheka okuhamba phambili. Uma ingathathi hlangothi kahle nge-alkali, yenza i-monosodium glutamate (MSG); ngemva kokwakhiwa kukasawoti, ukunambitheka okumuncu kwe-glutamate kuyanyamalala, futhi ukunambitheka kwe-umami kuyaqina. I-MSG iyingxenye eyinhloko ye-monosodium glutamate, isithuthukisi se-umami esisetshenziswa kakhulu.
2. Enye Yezandulela Ze-Flavour Ukusabela kwe-carbonyl{1}}i-amine phakathi kwama-amino acid noshukela kuyisici esibalulekile ekuthuthukisweni kwephunga elimnandi nombala ekucutshungulweni kokudla. Phakathi nalokhu kusabela, amanye ama-amino acid noshukela kuyadliwa, okukhiqiza ama-flavour compounds. Ama-amino acid angaphinda abole lapho kushiswa ukuze akhiqize izinhlanganisela ezithile ze-flavour, noma ahlakazwe amagciwane ukuze akhiphe{4}}izinto zokunambitheka. Ngakho-ke, ama-amino acid ayisandulela senhlanganisela ye-flavour kanye nezakhamzimba zamagciwane abolayo.