Availability of lysine in protein concentrates and diets using carpenter's method and a modified silcock method

Ostrowski, H.; Jones, A. S.; Cadenhead, A.

doi:10.1002/jsfa.2740210212

Cited by 26 publications

(3 citation statements)

References 20 publications

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“…The workers mentioned above and Sasano, Yoshiwara & Oki (1968) all found reasonably good agreement between results obtained by the 'direct' and 'difference' procedures. The 'difference' procedure has been considered the method of choice, apart from the factor of convenience, and a reference against which to judge the 'direct' procedure (Ostrowski, Jones & Cadenhead, 1970;Booth, 1971;Milner & Westgarth, 1973). Looking back, we can see that all these workers who found general agreement had used either animal-protein samples (essentially carbohydrate-free) or vegetable materials that were either unprocessed or heated at relatively high temperatures (as in oilseed processing).…”

Section: Fdnb-reactive Lysine (Direct Method)mentioning

confidence: 99%

Mechanisms of heat damage in proteins

Hurrell

Carpenter

1974

Br J Nutr

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I. Analyses have been made of materials in which proteins were caused to react with sugars so as to cause a severe fall in their nutritionally available lysine content as assayed with both rats and chicks.z. With materials in which the reactions had proceeded under mild conditions (37O), the direct use of either fluorodinitrobenzene (FDNB), o-methylisourea or sodium borohydride to measure selectively those lysine units which had not engaged in Maillard reactions gave similar values which, in turn, appeared to reflect the full extent of the nutritional damage.3. Analysis by a procedure using trinitrobenzenesulphonic acid (TNBS), or the use of FDNB indirectly to measure 'bound lysine' failed to indicate the full extent of the Maillard reaction in mildly heated materials, although the same procedures did appear to do so when applied to materials in which sugar and proteins had been allowed to react at a higher temperature. 4. With a pure protein and with fat-extracted, dried muscle that had been severely heated, all the procedures for measuring reactive lysine gave similar results, with the exception of the procedure using sodium borohydride which proved ineffective in measuring the type of damage that had occurred in these materials.5. The findings are discussed in relation to the nature of the reactions believed to take place in different types of heat damage.6. Suggestions are made of the types of materials with which different procedures can be satisfactorily used. The direct FDNB procedure and that using a-methylisourea appeared to be applicable to all our samples.

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Section: Fdnb-reactive Lysine (Direct Method)mentioning

confidence: 99%

Mechanisms of heat damage in proteins

Hurrell

Carpenter

1974

Br J Nutr

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“…The hydrolysis of high molecular weight protein, and change of their conformation structure lead to a greater number of released e-amino groups of lysine or decreasing the tannin content of soaked legume seed flours, which are the potential of binding tannin to e-amino groups of lysine. The nutritive value of proteins could be directly related to the content of lysine in the protein molecule whose epsilon-amino group is free, while that with the bound epsilon group was said to have no nutritive value [40]. The relative large amounts of lysine in some legume proteins make it as a good supplement in some popular food mixture in Egypt [41].…”

Section: In-vitro Protein Digestibility and Available Lysinementioning

confidence: 99%

Effect of soaking process on nutritional quality and protein solubility of some legume seeds

El‐Adawy

Rahma

El-Bedawy

et al. 2000

Nahrung

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Legume seeds (soy bean, lupin and bean seeds) were soaked in 0.5% sodium bicarbonate in attempt to evaluate their nutritional quality and protein solubility index. Soaking process led to an increase in the hydration coefficient, seed weight, total protein, ash, fat, fiber, while non protein nitrogen, total carbohydrates, starch, stachyose, raffinose, reducing sugars, and minerals (except Na) were decreased. All antinutritional factors such as phytic acid, tannin, trypsin inhibitor and hemagglutinin activity were decreased during soaking in 0.5% sodium bicarbonate; it was the same for the protein solubility in different solutions, while the in-vitro protein digestibility and available lysine were increased.

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“…Methionine was determined by the Lorenzo-Andreu (1961) procedure and methionine availability by the method described by Pieniazek et al (1975)' total and available lysine as described by Ostrowski et al (1970) and tryptophan by using the procedure described by Matheson (1974). Tryptophan availability was determined using Tetruhymenu pyryformis according to Boyne et al (1975).…”

Section: Analyticalmentioning

confidence: 99%

Seasonal Variations in Protein Fractions, Yields and Quality of Leaf Protein Concentrates Extracted From Pasture Herbage

Ostrowski

1979

J Food Processing Preservation

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Permanent pasture stands were used for protein extraction in laboratory‐scale operation during the spring, summer and autumn seasons. Mixed herbage was in its 3rd, 4th, 5th and 6th weeks of regrowth. Efficiency of the protein extraction process at different stages of herbage maturity was measured within each season as well as the nutritional and biochemical characteristics of the recovered protein. Significant interaction between the seasons and herbage regrowth stage was observed in relation to a number of measurements of efficiency of protein extraction. In general however, protein recovery declined with herbage maturity. Significantly less leaf protein concentrate (LPC) with lower nitrogen content was produced from yields of herbage in the summer season as compared to that harvested and processed in either the spring or autumn. To achieve a PER value similar to casein protein, LPC produced in spring and autumn had to be supplemented with DL‐methionine and Llysine while to obtain similar PER with summer produced LPC it was necessary to supplement LPC with L‐tryptophan in addition to L‐lysine and DL‐methionine. Juice from spring and autumn‐grown herbage showed high proportion of low molecular weight protein fractions as compared to summer where there was a substantial increase in high molecular weight proteins with simultaneous decrease in low molecular weight fractions.

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Availability of lysine in protein concentrates and diets using carpenter's method and a modified silcock method

Cited by 26 publications

References 20 publications

Mechanisms of heat damage in proteins

Mechanisms of heat damage in proteins

Effect of soaking process on nutritional quality and protein solubility of some legume seeds

Seasonal Variations in Protein Fractions, Yields and Quality of Leaf Protein Concentrates Extracted From Pasture Herbage

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