Cereal Chem 48:373 - 376.  |  VIEW ARTICLE
Lysine-Infused Popcorn.

C. W. Blessin, J. F. Cavins, and G. E. Inglett. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

The lysine content of commercial yellow popcorn was increased by infusing kernels with aqueous solutions of L-lysine monohydrochloride. Infusion studies included examination of a number of time, temperature, and concentration variables. Lysine content was increased from 0.32% in unprocessed kernels to 3.0% in infused. Approximately 61% of the lysine in infused kernels was recovered when they were popped. Relative popping expansion of an infused corn sample containing 1% lysine was 70% of that with noninfused popcorn. Relative popping expansions of 60 and 55% occurred at the 2 and 3% lysine levels, respectively. No significant difference was detected in flavor between popped samples, either noninfused or infused.