The Indian Journal of Nutrition and Dietetics

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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
     

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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.
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  • Thin Layer Chromatographic Estimation of Available Lysine in Condensed Milk

Abstract Views: 290  |  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.