The estimation of the available lysine in animal-protein foods
Carpenter, K.J.
The estimation of the available lysine in animal-protein foods - United Kingdom : Portland Press, 1960. - Printed
This paper describes the development of a procedure for the estimation in foods of the lysine units whose <-amino groups will undergo the Sanger reaction with fluorodinitrobenzene. There is reason to think that those lysine units in the proteins of heat-processed foods whose <-amino groups are bound to other groups, and so are unable to react, are likely also to be nutritionally 'unavailable' (Eldred & Rodney, 1946; Lea & Hannan, 1950; Henry & Kon, 1950). As a consequence of this, methods of analysis for lysine that begin with acid hydrolysis have been found to overvalue foods as sources of this amino acid.
Text in English
0264-6021 1470-8728 (Online)
https://doi.org/10.1042/bj0770604
Lysine
Feeds
Protein sources
The estimation of the available lysine in animal-protein foods - United Kingdom : Portland Press, 1960. - Printed
This paper describes the development of a procedure for the estimation in foods of the lysine units whose <-amino groups will undergo the Sanger reaction with fluorodinitrobenzene. There is reason to think that those lysine units in the proteins of heat-processed foods whose <-amino groups are bound to other groups, and so are unable to react, are likely also to be nutritionally 'unavailable' (Eldred & Rodney, 1946; Lea & Hannan, 1950; Henry & Kon, 1950). As a consequence of this, methods of analysis for lysine that begin with acid hydrolysis have been found to overvalue foods as sources of this amino acid.
Text in English
0264-6021 1470-8728 (Online)
https://doi.org/10.1042/bj0770604
Lysine
Feeds
Protein sources