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Lysine availability in protein-alginate ester gels


Mohamed, Suhaila and Stainsby, George (1984) Lysine availability in protein-alginate ester gels. Food Chemistry, 14 (1). pp. 1-10. ISSN 0308-8146


The reduction in available lysine through the interaction of ε-amino groups with propylene glycol alginate to form thermostable gels was investigated using three methods—FDNB, formol titration and dyebinding. Formol titration is preferred for reliability and rapidity. The available lysine content was reduced by at most 18% for disordered proteins (gelatin, caseinate) and from 11 to 18% for structural proteins (whey, soya, egg albumen). The gels are readily attacked by the main digestive proteolytic enzymes, pepsin and trypsin.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/0308-8146(84)90012-8
Publisher: Elsevier
Keywords: Lysine; FDNB; Formol titration; Dyebinding
Depositing User: Nabilah Mustapa
Date Deposited: 01 Feb 2016 05:02
Last Modified: 01 Feb 2016 05:02
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/0308-8146(84)90012-8
URI: http://psasir.upm.edu.my/id/eprint/36611
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