Total and available lysine determinations using high-pressure liquid chromatography
1979
Peterson, W.R. | Warthesen, J.J.
Available lysine in protein-carbohydrate mixture reacted with fluorodinitrobenzene, was measured using high pressure liquid chromatography (HPLC). Values for available lysine were lower than those obtained from spectrophotometric measurements, emphasizing that spectrophotometry overestimates the amount of available lysine due to interference from carbohydrate hydrolysis products present in the sample. Total lysine in food proteins was also quantified using HPLC. Total lysine values differ from the amount of lysine present in a nutritionally available form, hence the need for an accurate technique for measuring available lysine. The difference is greater in foods processed or stored in the presence of sugars, and in foods in which Maillard browning has occurred. HPLC may be useful for rapidly determining the lysine content of these foods.
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