Total and reactive lysine contents in selected cereal-based food products

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 11, 2005, Pages 4454-4458

  Torbatinejad, Nour Mohammad ^a   Rutherfurd, Shane M ^b   Moughan, Paul J ^c  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b MASSEY UNIVERSITY   (New Zealand)

^c MASSEY UNIVERSITY   (New Zealand)

Author keywords

Cereals; Food; Lysine; Processing; Reactive lysine

Indexed keywords

1 FLUORO 2,4 DINITROBENZENE; AMINO ACID; GUANIDINE; LYSINE;

ARTICLE; CEREAL; CHEMISTRY; DIETARY FIBER; FAT INTAKE; PROTEIN INTAKE;

AMINO ACIDS; CEREALS; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; DINITROFLUOROBENZENE; GUANIDINE; LYSINE;

EID: 20744443631     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050071n     Document Type: Article

References (20)

1. Evans, E. J. Cereal production methods. In Cereal Processing Technology; Owens, W. G., Ed.; Wood Head Publishing Limited: Cambridge, 2001; pp 5-26.
2. Hurrell, R. F.; Carpenter, K. J. The estimation of available lysine in foodstuffs after Maillard reactions. Prog. Food Nutr. Sci. 1981, 5, 159-176.
3. Hopkins, D. T. Effects of variation in protein digestibility. In Protein Quality in Humans: Assessment and in Vitro Estimation; Bodwell, C. E., Adkins, J. S., Hopkins, D. T., Eds.; AVI Publishing: Westport, Connecticut, 1981; pp 169-193.
4. Erbersdobler, H. F.; Hupe, A. Determination of lysine damage and calculation of lysine bio-availability in several processed foods. Z. Ernaehrungswissenschaft. 1991, 30 (1), 46-49.
5. Rutherfurd, S. M.; Moughan, P. J. Application of a new method for determining digestible reactive lysine to variably heated protein sources. J. Agric. Food Chem. 1997, 45, 1582-1586.
6. Ferrer, E.; Algeria, A.; Farre, R.; Abellan, P.; Romero, F.; Clemente, G. Evolution of available lysine and furosine contents in milk-based infant formulas throughout the shelf life storage period. J. Sci. Food Agric. 2003, 83, 465-472.
7. Maga, J. A. Measurement of available lysine using the guanidination reaction. J. Food Sci. 1981, 46, 132-134.
8. Mauron, J.; Bujard, E. Guanidination, an alternative approach to the determination of available lysine in foods. Proc. 6th Int. Nutr. Congr. 1964, 489-490.
9. Sherr, B.; Lee, C. M.; Jelesciewicz, C. Absorption and metabolism of lysine Maillard products in relation to utilization of L-lysine. J. Agric. Food Chem. 1989, 37, 119-122.
10. Valle-Riestra, J.; Barnes, R. H. Digestion of heat damaged egg albumen by the rat. J. Nutr. 1969, 100, 873-882.
11. Carpenter, K. J. The estimation of the available lysine in animal-protein foods. Biochem. J. 1960, 77, 604-610.
12. AOAC. Official Methods of Analysis of AOAC International, 16th ed.; AOAC: Gaithersburg, MD, 1995.
13. Booth, V. H. Problems in the determination of FDNB-available lysine. J. Sci. Food Agric. 1971, 22, 658-666.
14. Moughan, P. J.; Rutherfurd, S. M. A new method for determining digestible reactive lysine in foods. J. Agric. Food Chem. 1996, 44, 2202-2209.
15. SAS Institute Inc. SAS User's Guide: Statistics. Version 8.02; SAS Institute Inc.: Gary, NC, 1999.
16. Hurrell, R. F.; Finot, P. A. Effects of food processing on protein digestibility and amino acid availability. In Digestibility and Amino Acid Availability in Cereals and Oilseeds; Finley, J. W., Hopkins, D. T., Eds.; American Association of Cereal Chemists, Inc.: St. Paul, MN, 1985; pp 233-246.
17. Moughan, P. J. Amino acid availability: Aspects of chemical analysis and bioassay methodology. Nutr. Res. Rev. 2003, 16, 127-141.
18. Rutherfurd, S. M.; Moughan, P. J.; van Osch, L. Digestible reactive lysine in processed feedstuffs-Application of a new bioassay. J. Agric. Food Chem. 1997, 45, 1189-1194.
19. Björck, I.; Asp, N.-G. The effects of extrusion cooking on nutritional value-A literature review. J. Food Eng. 1983, 2, 281-308.
20. Food and Agriculture Organisation/World health Organisation. Protein Quality Evaluation; Food and Agricultural Organisation of the United Nations: Rome, Italy, 1991; p 66.