The estimation of ‘available lysine’ in human foods by three chemical procedures (original) (raw)
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.
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Authors and Affiliations
- Ralston Purina Co., 63164, St. Louis, MO, U.S.A.
Frederick H. Steinke, M. C. Allerd & J. L. MacDonald - Department of Nutritional Sciences, University of California, 94720, Berkeley, CA, U.S.A.
Kenneth J. Carpenter & Marc Schelstraete - Department of Food Science, North Carolina State University, 27695-7624, NC, U.S.A.
George L. Catignani & Harold E. Swaisgood
Authors
- Kenneth J. Carpenter
You can also search for this author inPubMed Google Scholar - Frederick H. Steinke
You can also search for this author inPubMed Google Scholar - George L. Catignani
You can also search for this author inPubMed Google Scholar - Harold E. Swaisgood
You can also search for this author inPubMed Google Scholar - M. C. Allerd
You can also search for this author inPubMed Google Scholar - J. L. MacDonald
You can also search for this author inPubMed Google Scholar - Marc Schelstraete
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Carpenter, K.J., Steinke, F.H., Catignani, G.L. et al. The estimation of ‘available lysine’ in human foods by three chemical procedures.Plant Food Hum Nutr 39, 129–135 (1989). https://doi.org/10.1007/BF01092409
- Issue Date: March 1989
- DOI: https://doi.org/10.1007/BF01092409