::About Lysine::
Scientifically lysine is either called 2,6-NH2(CH2)4
ora,e-CH(NH2)COOH. Its chemical composition is C6H14O7H2
and has L-shape and D-shape molecular structures.
Lysine produces by microorganisms has a L-shape
structure.
Protein is basically made up of various types of
amino acids and general consensus suggest that these
types of amino acids are not in excess of twenty.
Within these twenty types of amino acids synthesize
by the human body, ten of them cannot be synthesized
naturally and have to rely on external sources.
Lysine is one of the ten amino acids that cannot
be synthesized naturally and is therefore regarded
as ‘essential amino acid? Also most plant protein
has relatively low content of lysine (see table
below), causing low utilization of protein in humans
and animals. Adding a proper amount of lysine in
our food could facilitate the utilization of protein.
Lysine is now widely used in nutritional supplements,
stock feeds, and transmission fluid etc.
::Essential Amino Acids::
(Milligrams per gram of protein, Human breast milk
as the base of 100)
| Name |
Isoleucine |
Leucine |
Valine |
Phenylalanine |
Methionine |
Threonine |
Tryptophan |
Lysine |
Breast
milk |
320
(100) |
620
(100)
|
370
(100) |
580
(100) |
220
(100) |
270
(100) |
100
(100) |
420
(100) |
| Milk |
320
(100)
|
590
(97)
|
410
(111)
|
630
(109)
|
200
(91)
|
270
(100)
|
92
(92)
|
480
(114) |
| Egg |
330
(103)
|
530
(87) |
410
(111)
|
660
(114)
|
380
(173)
|
290
(107)
|
100
(100)
|
440
(105) |
| Beef |
300
(94)
|
550
(90)
|
340
(92) |
600
(103)
|
215
(98)
|
280
(104)
|
81
(81)
|
570
(136) |
| Rice |
280
(88)
|
520
(85)
|
370
(100) |
670
(116) |
270
(123) |
220
(81)
|
80
(80)
|
210
(50) |
| Corn |
240
(75)
|
780
(128) |
340
(92) |
650
(112)
|
260
(118)
|
240
(89)
|
240
(89)
|
47
(47) |
Wheat
flour |
260
(81) |
440
(72) |
270
(73)
|
480
(83)
|
210
(95)
|
170
(63)
|
69
(69) |
150
(36) |
::Producing Lysine::
Vedan lysine are produced through the process of
direct fermentation, this process requires a set
of conditions for culturing of bacteria and fermentation
to take place, and involves the use of natural glucose
agent to transform the base material into lysine.
The process is as follow:
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