Abstract
A simple method is presented for the determination of the available lysine residues of proteins. The sample is titrated directly with 0.05 or 0.1 M perchloric acid in anhydrous acetic or propionic acid to a potentiometric end-point. The titration is repeated after acylation of the sample. The difference between the two basicity values gives the available lysine content of the proteins. Results are provided for the available lysine contents of bovine serum albumin, human γ-globulin, β-casein, soya bean meals meat meal and milk protein; in most cases, they agree closely with literature data obtained by other methods. The standard error for the procedure is <3.9%.
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