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The nutritionally available lysine and methionine of heated casein‐glucose mixtures
Author(s) -
Rao M. Narayana,
Sreenivas H.,
Swaminathan M.,
Carpenter K. J.,
Morgan Clare B.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740140803
Subject(s) - methionine , casein , cystine , lysine , food science , chemistry , biochemistry , cysteine , papain , biological value , amino acid , chromatography , enzyme
A mixture of buffalo casein and glucose of high moisture content was given different heat treatments which greatly reduced the value of the materials as a protein source for young rats. Their value as a source of lysine fell much more than their value as a source of methionine or ‘methionine + cystine’. These feeding results confirmed the results of two laboratory prediction tests—reactivity with fluorodinitrobenzene for ‘available’ lysine, and a microbiological assay for ‘available’ methionine with Strep. zymogenes NCDO 592 on mild papain digests.