Pieniazek D, Grabarek Z, Rakowska M
Nutr Metab. 1975;18(1):16-22. doi: 10.1159/000175569.
The content of available sulphur amino acids in food proteins has been determined by the chemical methods after preliminary digestion of proteins with pancreatin. The values for the available methionine and cysteine contents of pure protein (casein, bovine serum albumin) and protein of food (fresh milk, whey, mackerel, beef, pork, wheat flour) estimated by the specific chemical methods were similar to those for the total content determined by the method of Moore et al. (6). Differences between total and available methionine and cysteine contents of heated casein were found.
在用胰蛋白酶初步消化蛋白质后，通过化学方法测定了食物蛋白质中可利用的含硫氨基酸含量。用特定化学方法估算的纯蛋白质（酪蛋白、牛血清白蛋白）以及食物蛋白质（鲜牛奶、乳清、鲭鱼、牛肉、猪肉、小麦粉）中可利用蛋氨酸和半胱氨酸的含量值，与用摩尔等人（6）的方法测定的总含量值相似。发现加热酪蛋白的总蛋氨酸和半胱氨酸含量与可利用蛋氨酸和半胱氨酸含量之间存在差异。
