The estimation of 'available lysine' in human foods by three chemical procedures

Plant Foods for Human Nutrition
K J CarpenterM Schelstraete

Abstract

Seventeen test foods were each analyzed by four methods. Total lysine was measured by conventional amino acid analysis. Reactive lysine was measured with either fluorodinitrobenzene, o-phthalaldehyde or a differential dye-binding procedure. The results were then compared with another group's results from rat growth assays of the same samples for availably lysine. A sample of deliberately heat-damaged milk powder gave a rat assay value corresponding to 64% of its total lysine content; other values were all higher and on average 99% for 7 animal products, and 87% for 9 vegetable products. The correlation coefficient between the two sets of values was 0.95. The 'reactive lysine' procedures failed to give a better prediction of the rat values.

References

Jan 1, 1989·Plant Foods for Human Nutrition·F E McDonoughR S Staples
Jul 15, 1981·Analytical Biochemistry·C C GoodnoG L Catignani

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Citations

Jan 1, 1989·Plant Foods for Human Nutrition·C E BodwellF E McDonough
Mar 1, 1997·International Journal of Food Sciences and Nutrition·S N El, A Kavas
Aug 24, 2017·Journal of the Science of Food and Agriculture·Justin C BanachBuddhi P Lamsal
Jun 1, 2007·Nutrition Research Reviews·Shane M Rutherfurd, Paul J Moughan
Jan 24, 2018·Critical Reviews in Food Science and Nutrition·Kataneh AalaeiIngegerd Sjöholm

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