Effect of heat damage in an autoclave on the reactive lysine contents of soy products and corn distillers dried grains with solubles. Use of the results to check on lysine damage in common qualities of these ingredients

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 26, 2007, Pages 10737-10743

  Fontaine, Johannes ^a   Zimmer, Ulrike ^a   Moughan, Paul J ^b   Rutherfurd, Shane M ^c  

^a EVONIK DEGUSSA GMBH   (Germany)

^b MASSEY UNIVERSITY   (New Zealand)

^c MASSEY UNIVERSITY   (New Zealand)

Author keywords

Amino acids; Guanidination; Heat damage; Homoarginine; In vitro lysine availability; Maillard reactions; Reactive lysine; Total lysine

Indexed keywords

GUANIDINE; LYSINE;

ANIMAL FOOD; ARTICLE; CEREAL; CHEMISTRY; HEAT; MAIZE; PRESSURE; SOYBEAN;

ANIMAL FEED; CEREALS; GUANIDINE; HEAT; LYSINE; PRESSURE; SOY FOODS; ZEA MAYS;

ZEA MAYS;

EID: 38049076849     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071747c     Document Type: Article

References (16)

1. Hodgkinson, S. M. Review: Evaluation of the quality of protein sources for inclusion in diets for monogastric animals. Cienc. Invest. Agrar. 2006, 33, 83-90.
2. Faldet, M. A.; Satter, L. D.; Broderick, G. A. Determining optimal heat treatment of soybeans by measuring available lysine chemically and biologically with rats to maximize protein utilization by ruminants. J. Nutr. 1992, 122, 151-160.
3. Moughan, P. J.; Rutherfurd, S. M. A new method for determining digestible reactive lysine in foods. J. Agric. Food Chem. 1996, 44, 2202-2209.
4. Mauron, J.; Bujard, E. Guanidination, an alternative approach to the determination of available lysine in foods. Proc. 6th Int. Nutr. Congr. 1964, 489-490.
5. 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.
6. Fastinger, N. D.; Mahan, D. C. Determination of the ileal amino acid and energy digestibilities of corn distillers dried grains with solubles using grower finisher pigs. J. Anim. Sci. 2006, 84, 1722-1728.
7. Fastinger, N. D.; Latshaw, J. D.; Mahan, D. C. Amino acid availability and true metabolizable energy content of corn distillers dried grains with solubles in adult cecectomized roosters. Poult. Sci. 2006, 85, 1212-1216.
8. Stein, H. H.; Gibson, M. L.; Pedersen, C.; Boersma, M. G. Amino acid and energy digestibility in ten samples of distillers dried grain with solubles fed to growing pigs. J. Anim. Sci. 2006, 84, 853-860.
9. Maga, J. Measurement of available lysine using the guanidation method. J. Food Sci. 1981, 46, 132-134.
10. AOAC Official Methods of Analysis, 17th ed.; AOAC International: Gaithersburg, MD, 2000.
11. Commission Directive 98/64/EC of 3 September 1998, establishing Community methods for the determination of amino-acids. In feedingstuff and amending Directive 71/393/EEC, annex part A, Determination of Amino Acids. Off. J. Eur. Communities 1998, L 257, 14-23.
12. Degussa AG. AminoDat 3.0 - The Amino Acid Composition of Feedstuffs, 6th completely revised ed.; Degussa AG, Feed Additives Division: Hanau, Germany, 2006.
13. Llames, C. R.; Fontaine, J. Determination of amino acids in feeds: collaborative study. J. AOAC Int. 1994, 77, 1362-1402.
14. Imbeah, M.; Angkanaporn, K.; Ravindran, V.; Bryden, W. L. Investigations on the guanidination of lysine in proteins. J. Sci. Food Agric. 1996, 72, 213-218.
15. Ravindran, V.; Imbeah, M.; Angkanaporn, K.; Bryden, W. L. Guanidination of lysine in cottonseed protein. J. Agric. Food Chem. 1996, 44, 1812-1815.
16. 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.