The nutritionally available lysine and methionine of heated casein-glucose mixtures.

Narayana Rao, M. and Sreenivas, H. and Swaminathan, M. and Carpenter, K. J. and Morgan, C. B. (1963) The nutritionally available lysine and methionine of heated casein-glucose mixtures. Journal of Science of Food and Agriculture, 14. pp. 544-550.

PDF Journal of the Science of Food and Agriculture, 1963. No.8, pp. 544-550.pdf - Published Version Restricted to Registered users only Download (265kB)

Abstract

A mixture of buffalo casein and glucose of high moisture content was given different heat treatments which greatly reduced the value of the materials as a protein source for young rats, Their value as a seurce of lysine fell much more than their value as a source of methionine or 'methionine + cystine'. These feeding results confirmed the resulrs of two laboratory prediction tests-reactivity. with fluorodinitroben:lOene for 'available' lysine, and a microbiological assay for 'available' methionine with Strep. zymogenes NCDO :.92 on mild papain digests.

Item Type:	Article
Uncontrolled Keywords:	buffalo casein, glucose, protein source
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Feb 2014 05:13
Last Modified:	17 Feb 2014 05:13
URI:	http://ir.cftri.res.in/id/eprint/6051

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