Abstract
The availability of essential amino acids highly influences the biological value of foods. Among essential amino acids, as a limiting amino acid, lysine has a distinguished importance and its availability can be measured chemically as well. The greatest part of in vitro methods known for the rapid and routine-like determination of available lysine content is based on the principle that the availability of lysine depends on the free state of the ε -amino group of the lysine molecule.
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References
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Walker,A.F. (1979): A comparison of the dye-binding and fluorodinitrobenzene methods for determining reactive lysine in leaf protein concentrates. Br.J.Nutr. 42, 455 – 465.
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© 1985 Akadémiai Kiadó, Budapest, Hungary
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Baráth, A., Halász, A. (1985). Determination of Reactive Lysine by Dye-Binding. In: Lásztity, R., Hidvégi, M. (eds) Amino Acid Composition and Biological Value of Cereal Proteins. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5307-9_17
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DOI: https://doi.org/10.1007/978-94-009-5307-9_17
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-8844-2
Online ISBN: 978-94-009-5307-9
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