HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Posati, L. P. Articles by Pallansch, M. J. Search for Related Content PubMed Articles by Posati, L. P. Articles by Pallansch, M. J.

Factors Affecting the Determination of Available Lysine in Whey with 2,4,6-Trinitrobenzene Sulfonic Acid

Dairy Products Laboratory, Eastern Marketing and Nutrition Research Division, USDA, Washington, D. C. 20250

ABSTRACT

Lactose in cheese whey interferes with the determination of biologically available lysine in whey proteins when the reagent 2,4,6-trinitrobenzene sulfonic acid is employed. Loss of the epsilon-TNP-derivative of lysine is dependent upon the amount of lactose hi the test material. The sample weight chosen for analysis also influences results with this reagent. The larger the sample of either pure protein or carbohydrate containing material, the smaller the amount of available lysine found. By careful selection of experimental conditions and by application of a correction formula for lactose interference, the available lysine in whey protein can be rapidly approximated with the 2,4,6-trinitrobenzene sulfonic acid method. Results compare favorably with those obtained by an established method.

This article has been cited by other articles:

				E. Ferrer, A. Alegria, R. Farre, P. Abellan, and F. Romero Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk Food Science and Technology International, January 1, 1999; 5(6): 447 - 461. [Abstract] [PDF]