The Effect of Amino-Acid Supplements and of Variations in Temperature and Duration of Heating Upon the Biological Value of Heated Casein

Nutritional effects of food processing

“…For example, casein may be unaffected by subjection to temperatures of 100-1 10°C. Heating for 8 hr at 120°C has been shown to cause the same degree of damage as 2 hr heating at 130"C, and at a given temperature the amount of damage is proportional to the time of heating (Greaves, Morgan & Lovern, 1938). Blood plasma, containing less than 0.1% carbohydrate, is stable to heating for 27 hr at 85°C but loses 26% of the available lysine at 115°C.…”

Methods for Evaluating the Feeding Quality of Meat-and-Bone Meals

“…Any overheating which occurs during this process has a deleterious effect upon the feeding value of the protein (Greaves et al, 1938;Clandinin et al, 1947;Pader et al, 1948). Fraenkel-Conrat and Cooper (1944) found that Orange-G dye (l-phenylazo-2napthol-6, 8 disulfonic acid sodium salt) combines stoichiometrically with free amino, imidazole, and guanidyl groups in an intact protein.…”

The effect of heat treatment in the processing of groundnut meal on the value of the protein for ruminants with some additional experiments on copra

“…Other work has shown that the dry heating of groundnuts denatures the protein (Fontaine, Samuels & Irving, 1944;Hoffpauir, 1955) and impairs the growth of rats (Buss & Goddard, 1948). The groundnut meals used in our experiments were tested by the rat-growth method of Greaves, Morgan & Loveen (1938). Toasting the groundnut meal decreased the growth value of the protein by 25% (Jayasinghe, 1961).…”