title: The estimation of 'available lysine' in human foods by three chemical procedures.
abstract: Seventeen test foods were each analyzed by four methods. Total lysine was measured by conventional amino acid analysis. Reactive lysine was measured with either fluorodinitrobenzene, o-phthalaldehyde or a differential dye-binding procedure. The results were then compared with another group's results from rat growth assays of the same samples for availably lysine. A sample of deliberately heat-damaged milk powder gave a rat assay value corresponding to 64% of its total lysine content; other values were all higher and on average 99% for 7 animal products, and 87% for 9 vegetable products. The correlation coefficient between the two sets of values was 0.95. The 'reactive lysine' procedures failed to give a better prediction of the rat values.
authors.affiliation: Ralston Purina Co., St. Louis, MO 63164.
authors.forename: K J
authors.initials: KJ
authors.lastname: Carpenter
authors.forename: F H
authors.initials: FH
authors.lastname: Steinke
authors.forename: G L
authors.initials: GL
authors.lastname: Catignani
authors.forename: H E
authors.initials: HE
authors.lastname: Swaisgood
authors.forename: M C
authors.initials: MC
authors.lastname: Allred
authors.forename: J L
authors.initials: JL
authors.lastname: MacDonald
authors.forename: M
authors.initials: M
authors.lastname: Schelstraete
mesh_terms: D000818:Animals; D004396:Coloring Agents; D004139:Dinitrofluorobenzene; D005612:Freeze Drying; D066298:In Vitro Techniques; D008239:Lysine / Q000032:analysis* / Q000378:metabolism; D009753:Nutritive Value; D051381:Rats; D015430:Weight Gain; D009764:o-Phthalaldehyde
chemical_list: D004396:Coloring Agents; D009764:o-Phthalaldehyde; D004139:Dinitrofluorobenzene; D008239:Lysine