The estimation of the available lysine in animal-protein foods
Material type:
ArticleLanguage: English Publication details: 1960. United Kingdom : Portland Press,ISSN: - 0264-6021
- 1470-8728 (Online)
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
| Article | CIMMYT Knowledge Center: John Woolston Library | Reprints Collection | REP-932 (Browse shelf(Opens below)) | Available |
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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.
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