Reference

Biological evaluation of isomers of N-acetylmethionine and methionine in young rats

Biological evaluation of isomers of N-acetylmethionine and methionine in young rats. Jenkins, M. Young; Mitchell, G. V.; Valentine, H.; Boyd, Z. J.; Adkins, J. S. (Div. Nutr., Food Drug Adm., Washington, D. C., USA). Nutr. Rep. Int., 17(3), 377-86 (English) 1978. CODEN: NURIBL. ISSN: 0029-6635. DOCUMENT TYPE: Journal CA Section: 18 (Animal Nutrition) The addn. of equimolar quantities of 0.224% L- [348-67-4], or DL-methionine (met) [59-51-8] or 0.289% N-acetyl-D- (I) [1509-92-8], L- [65-82-7], or DL-methionine [1115-47-5] to a 10% protein basal diet caused a significant increase in growth and protein efficiency ratio in rats fed each form of methionine. All groups fed fortified diets except the one fed I had lower kidney and testes wts. as a percentage of body wt. than the controls. Hb levels were the same in all groups. Plasma albumin and liver N were increased in all fortified groups except the group fed I. Rats fed I had a higher blood urea N level than the controls (20 vs 12 mg%, P<0.05). The results indicate that I is not so well utilized as the other compds. tested.

Effect of methionine and N-acetylmethionine fortification on the flavor of soy bread and soy milk

Effect of methionine and N-acetylmethionine fortification on the flavor of soy bread and soy milk. Hippe, R. L.; Warthesen, J. J. (Dep. Food Sci. Nutr., Univ. Minnesota, St. Paul, Minn., USA). J. Food Sci., 43(3), 793-6 (English) 1978. CODEN: JFDSAZ. ISSN: 0022-1147. DOCUMENT TYPE: Journal CA Section: 17 (Foods) The effect of DL-methionine [59-51-8] fortification on the flavor of soybean-contg. foods was investigated. A sensory panel was used to establish the detection threshold levels of methionine, recrystd. methionine, and N-acetyl-DL-methionine [1115-47-5] in both the crust and the interior crumb of a fortified soybean bread. Methionine was detectable at 0.10% addn. in the bread crust and 0.20% in the interior crumb. Recrystn. of the methionine was not effective in reducing the flavors due to methionine addn. The N-acetylmethionine detection threshold levels were 3-7-fold those of methionine, and neutralization of the N-acetylmethionine allowed even higher levels of incorporation. Soybean milk was used to evaluate the influence of methionine level and heat treatment on flavor development. Increasing the heating temp. of fortification level decreased the time required to produce detectable flavor differences. Gas chromatog. and mass spectrometry were used to identify methional [3268-49-3] in a heated fortified soybean milk.