Lysine availability in protein-alginate ester gels
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 wa...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
1984
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| Online Access: | http://psasir.upm.edu.my/id/eprint/36611/1/36611.pdf |
| _version_ | 1825948875640274944 |
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| author | Mohamed, Suhaila Stainsby, George |
| author_facet | Mohamed, Suhaila Stainsby, George |
| author_sort | Mohamed, Suhaila |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T08:35:50Z |
| format | Article |
| id | upm.eprints-36611 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:35:50Z |
| publishDate | 1984 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-366112016-02-01T05:02:10Z http://psasir.upm.edu.my/id/eprint/36611/ Lysine availability in protein-alginate ester gels Mohamed, Suhaila Stainsby, George 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. Elsevier 1984 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/36611/1/36611.pdf Mohamed, Suhaila and Stainsby, George (1984) Lysine availability in protein-alginate ester gels. Food Chemistry, 14 (1). pp. 1-10. ISSN 0308-8146 http://www.sciencedirect.com/science/article/pii/0308814684900128 10.1016/0308-8146(84)90012-8 |
| spellingShingle | Mohamed, Suhaila Stainsby, George Lysine availability in protein-alginate ester gels |
| title | Lysine availability in protein-alginate ester gels |
| title_full | Lysine availability in protein-alginate ester gels |
| title_fullStr | Lysine availability in protein-alginate ester gels |
| title_full_unstemmed | Lysine availability in protein-alginate ester gels |
| title_short | Lysine availability in protein-alginate ester gels |
| title_sort | lysine availability in protein alginate ester gels |
| url | http://psasir.upm.edu.my/id/eprint/36611/1/36611.pdf |
| work_keys_str_mv | AT mohamedsuhaila lysineavailabilityinproteinalginateestergels AT stainsbygeorge lysineavailabilityinproteinalginateestergels |