Studies on the Determination of Amino Acid Composition of Food Proteins (Part 3):Effects of the Sampling Method on the Estimation of Lysine Content

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The effects of the sampling method on the estimation of lysine contents in food proteins was studied using polished rice, white barley, sweet potato, soybean, spinach, garland chrysanthemum (<I>Chrysanthemum coronarium</I>), lean beef, pork loin, and horse mackerel (<I>Trachurus symmetricus</I>). All the sample prepared by acetone-dehydration and non-heating process showed the highest lysine contents both by microbial and DNP method, and the ratios of the DNP-estimates to the microbial ones were 90 to 95% in vegetable foods and 95 to 97% in animal foods; while heating the samples at 50°C for 15 hours or at 98°C for 1 to 8 hours decreased the ratios to 91 to 83% in both vegetable and animal foods. Biologicallyactive lysine seems to be necessarily estimated using non-heated or acetone-dehydrated samples
公益社団法人日本栄養・食糧学会の論文