Influence of water activity and storage temperature on lysine availability of a milk like system

Digestibility of crude protein and amino acids in corn grains from different origins for pigs

“…During handling, transporting, and storage of corn used in this experiment, there may have been higher temperatures by natural or artificial heating, which lead to an increase in lysine damaged by heat. Even at a room temperature, the Maillard reactions may also significantly occur at an extended period (Malec et al, 2002;Somaza, 2005). The corn sources in the present work had relatively long storage and shipping periods as they were imported from other countries.…”

Comparative effects of glucose-lysineversus glucose-methionine Maillard reaction products consumption:in vitro andin vivo calcium availability

“…The development of this reaction, known as Maillard reaction (MR), has been applied by the industry to enhance food attraction or introducing natural additives to the food [1]. Despite these positive technological aspects, the MR can lead to decreases in the nutritive value of foods, mainly because of the damage to protein quality caused by the destruction of amino acids or their bioavailability, especially in the case of lysine [2,3]. Nevertheless, the nutritive consequences can not be standardized because they vary depending on the reactants, the heating temperature and duration, pH, water activity, etc.…”

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

“…In milk powder, browning reactions are maximal at a w values of 0.6-0.7 (Loncin et al, 1968;Ben-Gera and Zimmerman, 1972), whereas in whey powders, the maximum occurs at an a w of 0.44. However, the relative increase in reaction rate with a w is less as temperature is increased (Malec et al, 2002). The difference is related to the higher concentration of lactose in the latter and differences in physicochemical properties between the dried milk and dried whey systems (Huss, 1974a,b).…”