微生物定量報による澱粉質食品中のリジン定量について

概要

論文の詳細を見る
Many contradictory results have been reported on the destruction of amino acids in acid hydrolysis of starchy foods. It is also known that lysine content decreases in heat-damaged protein.The authors investigated the lysine destruction of rice protein in various conditions, and found that lysine is quite stable to acid hydrolysis evcn in the presence of starch. But under thermal treatment in neutral or alkaline solutions, lysine is destructed easily, especially when treated with reducing sugars.From these results, it was confirmed that the lysine content of rice might be estimated correctly and easily by the hydrolysis of rice itself, instead of extracted rice-protein, insofar the care would be taken in the treatment of the acid-hydrolyzate as noticed by HORN et al.
社団法人日本生物工学会の論文
1957-08-15