Thin Layer Chromatographic Estimation of Available Lysine in Condensed Milk

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Authors

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

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.

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Published

1985-07-01

How to Cite

Ray, P. K. (1985). Thin Layer Chromatographic Estimation of Available Lysine in Condensed Milk. The Indian Journal of Nutrition and Dietetics, 22(7), 201–205. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/13146

Issue

Volume 22, Issue 7, July 1985

Section

Original Articles

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