MEASUREMENT OF AVAILABLE LYSINE USING THE GUANIDINATION REACTION

被引：34

作者：

MAGA, JA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14546.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Available lysine with its free .epsilon.-amino group can be chemically converted to homoarginine by means of a guanidination reaction using methylisourea (MIU). Various factors that can affect this reaction were investigated. For milk protein optimum conditions were pH 10.8 for 96 h at 20.degree. C with a MIU concentration of 0.5M. Other protein sources had a different optimum pH for the guandination reaction. Addition of various carbohydrate sources and amounts did not interfere with the quantitation of available lysine.

引用

收藏

页码：132 / 134

页数：3

相关论文

共 16 条

[1]

BOHAK Z, 1964, J BIOL CHEM, V239, P2878

[2] STORAGE OF LACTOSE-HYDROLYZED DRIED MILK - EFFECT OF WATER ACTIVITY ON PROTEIN NUTRITIONAL-VALUE [J].

BURVALL, A ;

ASP, NG ;

BOSSON, A ;

SANJOSE, C ;

DAHLQVIST, A .

JOURNAL OF DAIRY RESEARCH, 1978, 45 (03) :381-389

[3]

Carpenter K. J., 1973, NUTR ABSTR REV, V43, P424

[4] ESTIMATION OF THE AVAILABLE LYSINE IN ANIMAL-PROTEIN FOODS [J].

CARPENTER, KJ .

BIOCHEMICAL JOURNAL, 1960, 77 :604-610

[5]

Creamer L. K., 1976, New Zealand Journal of Dairy Science and Technology, V11, P96

[6] BLOCKAGE OF LYSINE BY MAILLARD REACTION .2. CHEMICAL PROPERTIES OF DERIVATIVES N-(1-DEOXY-D-1-FRUCTOSYL) AND N-(1-DEOXY-D-1-LACTULOSYL) OF LYSINE [J].

FINOT, PA ;

MAURON, J .

HELVETICA CHIMICA ACTA, 1972, 55 (04) :1153-&

[7] CONDITIONS FOR LYSINOALANINE FORMATION DURING EXPOSURE OF PROTEIN TO ALKALI [J].

HAYASHI, R ;

KAMEDA, I .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1980, 44 (01) :175-181

[8] PREPARATION AND PROPERTIES OF SERUM AND PLASMA PROTEINS .22. A CRYSTALLIZABLE GUANIDINATED DERIVATIVE OF HUMAN SERUM ALBUMIN [J].

HUGHES, WL ;

SAROFF, HA ;

CARNEY, AL .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1949, 71 (07) :2476-2480

[9] REACTIVE LYSINE IN FOODSTUFFS AS MEASURED BY A RAPID DYE-BINDING PROCEDURE [J].

HURRELL, RF ;

LERMAN, P ;

CARPENTER, KJ .

JOURNAL OF FOOD SCIENCE, 1979, 44 (04) :1221-&

[10] MECHANISMS OF HEAT DAMAGE IN PROTEINS .8. ROLE OF SUCROSE IN SUSCEPTIBILITY OF PROTEIN FOODS TO HEAT DAMAGE [J].

HURRELL, RF ;

CARPENTER, KJ .

BRITISH JOURNAL OF NUTRITION, 1977, 38 (02) :285-297