Quantitative determination of the content of available methionine and cysteine in food proteins.
The content of available sulphur amino acids in food proteins has been determined by the chemical methods after preliminary digestion of proteins with pancreatin. The values for the available methionine and cysteine contents of pure protein (casein, bovine serum albumin) and protein of food (fresh milk, whey, mackerel, beef, pork, wheat flour) estimated by the specific chemical methods were similar to those for the total content determined by the method of Moore et al. (6). Differences between total and available methionine and cysteine contents of heated casein were found.
D000818:Animals; D002611:Cheese / Q000032:analysis; D003545:Cysteine / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D005399:Fishes; D005433:Flour / Q000032:analysis; D008460:Meat / Q000032:analysis; D008715:Methionine / Q000032:analysis*; D008892:Milk / Q000032:analysis; D013552:Swine; D014908:Triticum
D004044:Dietary Proteins; D008715:Methionine; D003545:Cysteine