Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue4/volume2/4_4_2008.pdf
Issue 7 (4) 2008 pp. 31-38
Marek Szmigielski, Agnieszka Sagan, Stanisław Matyka
University of Life Sciences in Lublin
APPLICATION OF BROMOCRESOLE PURPLE INDEX (BCPI) FOR EVALUATION OF CONTENTS OF AVAILABLE LYSINE FROM MICRO-VAVE-HEATED SOYBEAN SEEDS
Abstract: Usefulness of analytical method (bromocresole purple index – BCPI) as a new and fast way for available lysine (LA) content determination in micro-waved soybean seeds was tested. Due to a great interdependence of LA and BCPI determinations, which was confirmed by high correlation and determination coefficients values (r = 0.78 and R2) for proposed regression equations LA = f(BCPI), the BCPI method appeared to be useful for the description of available lysine (LA) content changes in micro-waved soybean seeds and soybean meal.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue4/volume2/4_4_2008.pdf
Keywords: soybean seeds, protein, micro-waving, available lysine, bromocresole purple index, regression equation
For citation:
Szmigielski M., Sagan A., Matyka S., 2008. Application of bromocresole purple index (BCPI) for evaluation of contents of available lysine from micro-vave-heated soybean seeds. Acta Sci.Pol., Technol. Aliment. 7 (4), 31-38
Szmigielski M., Sagan A., Matyka S., 2008. Application of bromocresole purple index (BCPI) for evaluation of contents of available lysine from micro-vave-heated soybean seeds. Acta Sci.Pol., Technol. Aliment. 7 (4), 31-38
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