During some food processing procedures,the amino acid lysine is bound to the protein within cereal.This fortification procedure increases bioavailability of protein from the cereal.

Question

Quizplus · Accepted Answer

The first statement is true; the second is false.Binding the amino acid lysine to the plant protein during food processing actually makes the protein unusable by the body.This binding negatively affects bioavailability of the affected nutrient,in this case protein,and reduces its availability for use by the body after absorption.The protein remains intact and is absorbed,but it is not useful.

During Some Food Processing Procedures,the Amino Acid Lysine Is Bound