Abstract
Abstract Mixtures of casein, glucose, and water (2:2:1) were autoclaved at 15 p.s.i. for 5, 10, 20, and 40 minutes and then freeze dried. The available lysine and methionine in the casein-glucose (C-G) mixtures were determined by chemical and bioassay techniques. There was a considerable decrease in the amount of available lysine (65—68%) and methionine (39—47%) in the samples antoclaved for 20 and 40 minutes. The gross protein values of C-G mixtures combined with basal diets deficient in lysine or methionine gave values for available lysine and methionine which agreed closely with those obtained by chemical and microbiological assays. Plasma lysine levels correlated well with the gross protein values (r = 0.99; n = 4) and dinitrofluorobenzene available lysine; however, the correlation between the plasma methionine levels and gross protein values was not as significant (r=0.75; n = 5). The results presented here show that it is possible to use plasma amino acid levels as an index of the nutritional availability of certain amino acids in foodstuffs.
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