28 高蛋白質食物在下列何種情況中較易形成離胺丙胺酸？
(A)鹼性，加熱
(B)酸性，加熱
(C)中性，加熱
(D)酸性，煮沸

Heat and alkali treatment of food proteins widely used in food processing results in the formation of crosslinked amino acids such as lysinoalanine, ornithinoalanine, lanthionine, and methyl-lanthionine and concurrent racemization of L-amino acid isomers to D-analogues.

加熱及鹼處理常廣泛應用於食物中蛋白質中，但在之中會產生交聯胺基酸lysinoalanine

_{ex:皮蛋?用鹼萃取米蛋白?}

Friedman, M. (1999). Lysinoalanine in food and in antimicrobial proteins. In Impact of processing on food safety (pp. 145-159). Springer, Boston, MA.