A method based on high pressure liquid chromatography was developed to monitor the stability of free methionine in methionine‐fortified food systems. Free amino acids were extracted from a model food system with 10% methanol and were subsequently reacted with dansyl chloride. Reverse phase chromatography was used to separate and quantify the dansyl derivatives of methionine, methionine sulfoxide, and methionine sulfone. In a soy protein‐cellulose model system, the stability of added methionine was influenced by heat, added glucose, and moisture. Conversion of methionine to methionine sulfoxide or sulfone did not take place while heating with exposure to air, with added iron, or under conditions that favored Maillard browning and methionine destruction. Extrusion processing of fortified soy flour caused a 12% loss in free methionine. Methionine oxidation occurred under oxidizing conditions imposed by hydrogen peroxide.
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O'KEEFE et al. (1978) studied this question.
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