TY  - JA
AU  - Carpenter,K.J.
TI  - The estimation of the available lysine in animal-protein foods
SN  - 0264-6021
PY  - 1960///
CY  - United Kingdom
PB  - Portland Press
KW  - AGROVOC
KW  - Lysine
KW  - Feeds
KW  - Protein sources
N2  - 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
DO  - https://doi.org/10.1042/bj0770604
T2  - Biochemical Journal
ER  -