Available lysine with its free ε‐amino group can be chemically converted to homoarginine by means of a guanidination reaction using methylisourea (MIU). Various factors that can affect this reaction were investigated. For milk protein optimum conditions were found to be pH 10.8 for 96 hr at 20°C with a MIU concentration of 0.5M. Other protein sources had a different optimum pH for the guandination reaction. Addition of various carbohydrate sources and amounts did not interfere with the quantitation of available lysine.
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Joseph A. Maga (1981) studied this question.
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