Relationship between in vitro lysine availability and in vivo protein evaluation in milk powders

“…PUFA may also easily react with lysine upon oxidation, blocking lysine. Lysine is an essential amino acid, which is generally used as an indicator of the biological value of food protein product (Mauron & Mottu, 1958; Naranjo et al ., 1998). Lysine can be measured in two ways: total lysine content and available lysine content.…”

Section: Introductionmentioning

confidence: 99%

Evolution of available lysine and lactose contents in supplemented microencapsulated fish oil infant formula powder during storage

Chávez-Servín

Castellote

López‐Sabater³

2008

Int J of Food Sci Tech

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In this work we report the evolution of available lysine, lactose and lipid hydroperoxide contents as indicators of food quality and stability of two types of infant formula powder stored at 25°and 37°C for 12 months. The first type was supplemented with microencapsulated fish oil (MFO), made of little powder particles in a food starch-coated matrix of caseinate and saccharose to prevent the oxidation of polyunsaturated fatty acid (PUFA). The second type was not supplemented and was used for reference. MFO might not be stable during storage and affect negatively the quality of the formula in two ways: by oxidation of PUFA, which may also easily react with lysine upon oxidation, blocking lysine, or by hydrolysis of saccharose, producing reducing sugars and increasing the Maillard reaction. Slight changes were observed in lysine and lactose evolution. By comparing the two formulae, this study shows that the MFO material did not negatively affect the studied parameters, indicating therefore acceptable stability in the conditions tested.

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“…the lysine in the Maillard or nonenzymic browning reaction (Bigwood,1 972). This reaction renders the lysine unavailable and hence reduces the nutritive value of the protein (Mauron & Mottu, 1958).…”

Section: Introductionmentioning

confidence: 99%

Protein quality of milk‐cereal based foods for infants and children in relation to processing methods and composition of the products*

Abrahamsson

Bengtsson

Hambræus³

et al. 1979

Int J of Food Sci Tech

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The protein quality of milk-cereal based infant foods, i.e. gruel and porridge powders prepared by different industrial processing methods, was assayed biologically. Net protein utilization (NPU) determinations were made in order to elucidate causes of previously observed wide variations in the protein quality of marketed products and to permit recommendations for improvement of processing methods and formulations.In a premix of a milk-cereal based gruel with about 58% of the total protein content derived from milk, the NPU varied between 15 and 85, depending on the method of roller-drying and on the type of sugar added to the mixture before drying.Heat treatment of pomdge powder products was found to reduce the availability of lysine. Thus when the wheat flour was roller-dried and the milk spraydried, the NPU value was 78. When wheat flour, glucose and milk were all present on the drum, the NPU decreased t o 40. The presence of reducing sugars, e.g. glucose and fructose, on the drum invariably seemed to result in protein destruction. The advantages and disadvantages of changing sucrose to fructose, glucose or lactose in baby foods are discussed.

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Relationship between in vitro lysine availability and in vivo protein evaluation in milk powders

Cited by 41 publications

References 17 publications

A Laboratory Method for the Evaluation of Changes in Protein Quality

A Laboratory Method for the Evaluation of Changes in Protein Quality

Evolution of available lysine and lactose contents in supplemented microencapsulated fish oil infant formula powder during storage

Protein quality of milk‐cereal based foods for infants and children in relation to processing methods and composition of the products*

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