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Influence of Soluble Lysine Maillard Reaction Products on Escherichia coli Amino Acid Lysine Auxotroph Growth‐Based Assay
Author(s) -
Li X.,
Ricke S.C.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09513.x
Subject(s) - maillard reaction , lysine , auxotrophy , escherichia coli , chemistry , food science , biochemistry , amino acid , gene
Lysine Maillard reaction products (LMRP) were generated by autoclaving different concentrations and ratios glucose and lysine for 3 h. Effects of LMRP on the Escherichia coli lysine auxotroph (lys − ) were examined in model systems. The slope and y‐axis intercept of the standard curve in the absence of LMRP were significantly ( p < 0.05) greater than in the presence of LMRP. Our study shows that LMRP can decrease the growth extent of lys − . The E. coli available lysine assay may provide the food industry with a practical approach to rapid and accurate estimation of lysine for least cost formulation in foods.