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Notes on a deamination method proposed for determining ‘chemically available lysine’ of proteins

Published online by Cambridge University Press:  24 July 2007

R. M. Allison ,
W. M. Laird  and
R. L. M. Synge
R. M. Allison
Affiliation:
Agricultural Research Council's Food Research Institute, Colney Lane, Norwich NOR 70F
W. M. Laird
Affiliation:
Agricultural Research Council's Food Research Institute, Colney Lane, Norwich NOR 70F
R. L. M. Synge
Affiliation:
Agricultural Research Council's Food Research Institute, Colney Lane, Norwich NOR 70F
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Abstract

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1. Details of a chemical method, using acetic acid and sodium nitrite, for determining ‘available lysine’ in plant materials are given. An analytical procedure was used which distinguished lysine from ornithine; the latter was liable to arise in the course of the deamination and hydrolysis procedure.

2. The experimentally determined ‘available lysine’ contents of various samples of leaf-protein concentrates showed significant positive correlations with previously reported values for their biological value and true digestibility. ‘Available lysine’correlated significantly with total lysine liberated by direct acid hydrolysis.

Type
Research Article
Information
British Journal of Nutrition , Volume 29 , Issue 1 , January 1973 , pp. 51 - 55
Copyright
Copyright © The Nutrition Society 1973

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