DETERMINATION OF AVAILABLE LYSINE IN PROTEINS

A simple and rapid method has been developed to determine the available lysine content of proteins and protein foodstuffs involving the use of the reagent 2,4,6-trinitrobenzenesulfonic acid (TNBS). Close agreement was found between the observed and expected lysine values for a number of representative proteins. In the case of protein foodstuffs the available lysine values determined with TNBS were similar to values obtained with the more commonly used Carpenter method which employs fluorodinitrobenzene. © 1969.