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’s 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:
