The available lysine content of animal protein concentrates as determined by reaction with fluorodinitrobenzene

1964 ◽  
Vol 15 (10) ◽  
pp. 690-695 ◽  
Author(s):  
H. Pritchard ◽  
J. McLarnon ◽  
Rosemary McGillivray
Keyword(s):  
Animal Protein ◽  
Lysine Content ◽  
Protein Concentrates ◽  
Available Lysine

scholarly journals A growth assay with chicks for the lysine content of protein concentrates

1963 ◽  
Vol 17 (1) ◽  
pp. 309-323 ◽  
Author(s):  
K. J. Carpenter ◽  
Beryl E. March ◽  
C. K. Milner ◽  
R. C. Campbell
Keyword(s):  
Lysine Content ◽  
Protein Concentrates ◽  
Growth Assay

scholarly journals Determination of protein and reactive lysine in leaf-protein concentrates by dye-binding

1979 ◽  
Vol 42 (3) ◽  
pp. 445-454 ◽  
Author(s):  
Ann F. Walker
Keyword(s):  
Convenient Method ◽  
Nutritional Value ◽  
Tungstic Acid ◽  
Leaf Protein ◽  
Processing Conditions ◽  
Acid Orange ◽  
Protein Concentrates ◽  
Dye Binding ◽  
Available Lysine

1. Twenty leaf-protein concentrates (LPC), were produced from different crops and by different processes, the latter being designed to retain maximum nutritional value of the samples.2. The establishment of conditions for the use of CI Acid Orange 12 in a commercial dye-buffer reagent for the determination of protein and reactive (available) lysine in LPC was investigated.3. Values for protein by dye-binding correlated well with those for tungstic-acid-precipitated nitrogen (×6.25).4. Some LPC samples showed a loss of reactive lysine, the greatest loss being associated with the most severe processing conditions.5. For the LPC samples studied, dye-binding provided a convenient method for the concurrent determination of protein and reactive lysine.

VEGETABLE PROTEIN FOODS–A REVIEW1

1972 ◽  
Vol 35 (10) ◽  
pp. 604-606
Author(s):  
A. B. Childers
Keyword(s):  
Vegetable Protein ◽  
Food Product ◽  
Animal Protein ◽  
Protein Source ◽  
Consumer Acceptance ◽  
Plant Proteins ◽  
Protein Supplements ◽  
Protein Concentrates ◽  
The Past ◽  
By Products

Vegetable protein foods have become economically important to food processors in the past decade and are gaining wide consumer acceptance. Being a “manufactured” food product, they can be tailored organoleptically and nutritionally to satisfy a wide variety of tastes and needs. Most of the vegetable protein foods use soybeans as a protein source, but other plant proteins are also being incorporated into these foods. By-products resulting from the production of animal protein are being developed into sources of protein concentrates which may be used as protein supplements.

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