We thank the Agricultural Research Council (U.K.) for a grant in support of this research and John Fletcher and Sarah Hellon for their assistance with the analyses.
REACTIVE LYSINE IN FOODSTUFFS AS MEASURED BY A RAPID DYE-BINDING PROCEDURE
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 44, Issue 4, pages 1221–1227, July 1979
How to Cite
HURRELL, R. F., LERMAN, P. and CARPENTER, K. J. (1979), REACTIVE LYSINE IN FOODSTUFFS AS MEASURED BY A RAPID DYE-BINDING PROCEDURE. Journal of Food Science, 44: 1221–1227. doi: 10.1111/j.1365-2621.1979.tb03485.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 12/1/78; revised 2/24/79: accepted 2/28/79
The dye-binding capacity (DBC) of basic groups in the proteins of test materials for Acid Orange 12 is measured before and after reaction with propionic anhydride to block the lysine groups. The difference in moles dye bound as a result of the reaction agrees well with the lysine moles present, as determined with fluoridinitrobenzene and by ion-exchange chromatography, for over 50 samples-fish, meat, milk, barley, peanut, grain legumes etc. The procedure takes approximately 40 min using commercial dye-binding equipment and longer using normal laboratory apparatus. It appears suitable for plant breeding studies and for quality control of damage to lysine in processed foods.