| Abstract: | Total lysine and available lysine were used For predicting the damage to lysine in soya protein heated with glucose and in alkali. The amounts of both types of lysine decreased during the treatments. The content of total lysine was much higher than that of available lysine. In soya protein heated with glucose, the available lysine content decreased by 78-85 % and that of total lysine by 17-40 %. In soya protein heated in alkali, available lysine decreased by 7-24% and total lysine by 7-13%. Since available lysine was more sensitive, changes in total lysine underestimated the nutritional damage. |
