The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Thin Layer Chromatographic Estimation of Available Lysine in Condensed Milk


Affiliations
1 Department of Bio chemistry and Bio physics, School of Environmental Science, University of Kalyani, Kalyani, Nadia, West Bengal, India
     

   Subscribe/Renew Journal


Available lysine content of a processed food product is mainly dependent on the processing procedure. Manufacturrng technology of condensed milk requires heat treatment in the range of 115-118°c. At this temperature a substantial amount of lysine will be lost due to complex formation with carbohydrates and thereby reducing the nutritive value of the food product.
User
Notifications

Abstract Views: 183

PDF Views: 1




  • Thin Layer Chromatographic Estimation of Available Lysine in Condensed Milk

Abstract Views: 183  |  PDF Views: 1

Authors

P. K. Ray
Department of Bio chemistry and Bio physics, School of Environmental Science, University of Kalyani, Kalyani, Nadia, West Bengal, India

Abstract


Available lysine content of a processed food product is mainly dependent on the processing procedure. Manufacturrng technology of condensed milk requires heat treatment in the range of 115-118°c. At this temperature a substantial amount of lysine will be lost due to complex formation with carbohydrates and thereby reducing the nutritive value of the food product.