Fortification lysine

The marked increases in PERs with lysine and soy or milk fortifications (Tables II and III), regardless of baking method, confirm that wheat bread is deficient in lysine. Conventionally baked bread s high response to lysine than soy or milk fortification indicates that conventional baking can aggravate the lysine deficiency of wheat bread much more than does microwave baking or steaming. 

With respect to the mixed findings on fortification of cereals with free lysine, attention was drawn by the 2002 WHO/FAO/UNU Expert Consultation (2007) to the issue of Maillard reactions between amino acids, especially lysine, and sugars that can occur during food processing. Maillard reactions adversely affect the bioavailability of amino acids. Lysine, as a free amino acid, is particularly susceptible to loss through the Maillard reaction (Ajandouz and Puigserver, 1999). 

Hussain, T., Abbas, S., Khan, M. A., and Scrimshaw, N. S. (2004). Lysine fortification of wheat flour improves selected indices of the nutritional status of predominantly cereal-eating families in Pakistan. Food Nutr. Bull. 25,114-122. 

Beilstein Handbook Reference) AI3-26523 Aminutrin BRN 1722631 (S)-a,E-Diaminocaproio acid EINECS 200-294-2 h-Lys-oh Hexanoic acid, 2,6-diamino-, (S)- HSDB 2108 Lisina LYS Lysine o-Lysine L-Lysine (S)-Lysine Lysine acid Lysine, L- Lysinum L-Norleucine, 6-amino-. Biochemical and nutritional research pharmaceuticals, culture media, fortification of foods and feeds, nutrient supplement, animal feed additive. White solid dec 224.5° (a]8°" 14.6° pKi = 2.20 soluble in water, insoluble in common neutral solvents. Degussa AG Greeff R.W, S Co, Indofine Cham. Co. Inc. Sigma-Aldrich Fine Chem. Walton Pham. 

The nutritional value of a protein can be improved by the addition of amino acids of low abimdance in that protein. Thus the fortification of plant proteins such as wheat, com, and soybean with L-lysine, DL-methionine, or other essential amino acids (L-tryptophan and L-threonine) is expected to alleviate some food problems (11). Such fortification has been widespread in the feedstuff of domestic animals. 

The fortification of animal feed with amino acids (0.05-0.2%) is of great significance. These demands have resulted in increased production of amino acids. Table 1.11 gives data for world production in 1982. The production of L-glutamic acid, used to a great extent as a flavor enhancer, is exceptional. Production of methionine and lysine is also significant. 

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