The use of Orange G dye for reactive lysine determination in cereals

Abstract

The method for reactive lysine determination, developed by HURREL et al. (1975) is adopted to the utilization of azo dye Orange G. Lysine content in cereals can be determined using Orange G solution instead of Acid Orange 12 solution, provided that the new buffer system is secured. The results obtained with both the Procedures prove to be consistent with each other. All analyses can give satisfactory results applying ordinary laboratory equipment.