<abstract xmlns="http://www.w3.org/1999/xhtml"><p>We have developed methods for the production of protected methionine and protected lysine, making use of the reaction between citric acid and malic acid as well as methionine and lysine, on the one hand, and of the interaction between swollen bentonite and the two amino acids, on the other hand. Our in vivo and in vitro experiments have demonstrated that one part of the amino acids transformed during the reaction, while another part bound on the bentonite’s surface to a significant degree. Assisted by the reaction between hydroxycarboxylic acids and amino acids, we achieved a protection of about 75% for methionine and 60% for lysine, that is, 25% of the methionine and 40% of the lysine appeared in the free amino acid fraction. The swollen bentonite bound 75% of the added methionine and 60% of the added lysine. Our chemical analyses have demonstrated that through the time–temperature combinations applied by us the methionine and lysine do not undergo significant degradation and can be fully released from the protected form. Further, our in vitro experiments using rumen fluid from fistulated cattle showed that during the average retention time of the fodder in the rumen the protected amino acids will resist microbial enzymes and maintain their protected status during their presence in the rumen.</p></abstract>

We have developed methods for the production of protected methionine and protected lysine, making use of the reaction between citric acid and malic acid as well as methionine and lysine, on the one hand, and of the interaction between swollen bentonite and the two amino acids, on the other hand. Our in vivo and in vitro experiments have demonstrated that one part of the amino acids transformed during the reaction, while another part bound on the bentonite’s surface to a significant degree. Assisted by the reaction between hydroxycarboxylic acids and amino acids, we achieved a protection of about 75% for methionine and 60% for lysine, that is, 25% of the methionine and 40% of the lysine appeared in the free amino acid fraction. The swollen bentonite bound 75% of the added methionine and 60% of the added lysine. Our chemical analyses have demonstrated that through the time–temperature combinations applied by us the methionine and lysine do not undergo significant degradation and can be fully released from the protected form. Further, our in vitro experiments using rumen fluid from fistulated cattle showed that during the average retention time of the fodder in the rumen the protected amino acids will resist microbial enzymes and maintain their protected status during their presence in the rumen.

Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite

Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology

Sapientia Hungarian University of Transylvania

Faculty of Miercurea Ciuc, Department of Food Science

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

We have developed methods for the production of protected methionine and protected lysine, making use of the reaction between citric acid and malic acid as...

Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite

Published Online: Dec 24, 2018

Page range: 110 - 127

DOI: https://doi.org/10.2478/ausal-2018-0007

Keywords
methionine, lysine, essential amino acids, protected amino acids, rumen degradability, microbial protein synthesis, limiting amino acids, protein quality, biological value of protein

© 2018 J. Csapó et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite

Published Online: Dec 24, 2018

Page range: 110 - 127

DOI: https://doi.org/10.2478/ausal-2018-0007

Keywordsmethionine, lysine, essential amino acids, protected amino acids, rumen degradability, microbial protein synthesis, limiting amino acids, protein quality, biological value of protein

© 2018 J. Csapó et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Keywords
methionine, lysine, essential amino acids, protected amino acids, rumen degradability, microbial protein synthesis, limiting amino acids, protein quality, biological value of protein