Influence of Processing on Protein Quality

Mauron, J.

doi:10.3177/jnsv.36.4-supplementi_s57

Cited by 94 publications

(57 citation statements)

References 20 publications

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“…21,22 However, significant reductions in protein digestibility and FDNB-reactive lysine content were found due to the total process, ie extrusion, drying and oil coating. Similarly, the total process increased the content of D-aspartic acid (Umberto U pers comm) and disulphide bonds (Miller ELM and Jensen H pers comm), extending previous findings on chemical reactions in extrusions, 6,8 and the in vitro protein digestibility 18 was reduced. The complexity of the extrusion process makes it difficult to compare the results of different studies.…”

Section: Discussionsupporting

confidence: 71%

Effect on protein digestibility of different processing conditions in the production of fish meal and fish feed

Opstvedt¹,

Nygård²,

Samuelsen³

et al. 2003

J Sci Food Agric

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The effect of processing conditions on protein digestibility and fluorodinitrobenzene (FDNB)-reactive (available) lysine in the production of fish meal and extruded fish feed has been studied under pilot and commercial conditions using mink as model animals. Fish meal produced under pilot-plant conditions at processing temperatures below 70-80 • C (FM1) had protein digestibility of 929 (grams of protein digested per 1000 g protein consumed) compared with 905 when processed at temperatures above 100 • C (FM2). A low-temperature-processed commercial fish meal (CFM1) had protein digestibility of 940 compared with 888 for a standard commercial fish meal (CFM2). Pilot-produced extruded fish feed had protein digestibility of 913 when based on FM1 as the main protein source (95% of total protein) compared with 892 when based on FM2. Commercial extruded fish feed had protein digestibility of 912 when based on CFM1 compared with 871 when based on CFM2. Varying extrusion conditions at the pilot scale, ie temperatures from 100 to 126 • C and moisture contents from 21 to 12%, did not affect protein digestibility. Similarly, under commercial conditions, variation in temperature from 89 to 110 • C and moisture from 24.5 to 19.5% did not affect FDNB-reactive lysine and protein digestibility. The FDNBreactive lysine content and protein digestibility of the extruded feed were less than the values calculated from the ingredient mixture before extrusion. Thus, despite different extrusion conditions not giving different FDNB-reactive lysine and protein digestibility, the total process, ie extrusion, drying and oil coating, caused a reduction.

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Section: Discussionsupporting

confidence: 71%

Effect on protein digestibility of different processing conditions in the production of fish meal and fish feed

Opstvedt¹,

Nygård²,

Samuelsen³

et al. 2003

J Sci Food Agric

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“…Therefore the rate of protein digestibility could be reduced as a consequence of the formation of enzyme-resistant products and cross-linkages between side chains of various protein-bound amino acids. [1][2][3]19,20 Published information concerning the effect of quantity and interrelationship of particular components in foods, especially lysine and carbohydrates, on the reaction intensity is mainly based on experiments in model systems. These data showed increasing reaction rate with increases in lysine and reducing sugar contents.…”

Section: Resultsmentioning

confidence: 99%

“…Such results may indicate that, in biscuits processed under severe heating conditions, other complex reaction mechanisms, not only the early stage of the Maillard reaction, were also involved in the damage to available lysine. 1,3,19,25 On the other hand, reducing sugars can also react with other amino acids, 1,3,5,19 or different carbohydrate degradation products can be formed as browning precursors. 26 The results obtained in this investigation give some insight into how the relative decrease in available lysine content was dependent on the processing conditions used, mainly on the baking temperature and on the duration of the baking process.…”

Section: Resultsmentioning

confidence: 99%

“…Variations in available amino acid content and protein digestibility are reflected in correlated changes in protein nutritive quality. [1][2][3] The most important determinant of the nutritional quality of protein in cereal-based products, such as biscuits, bread, cereal flakes and infant cereal products, is the bioavailability of the first limiting amino acid, lysine. [4][5][6][7][8][9][10] Many studies relating to protein quality improvement of cereals have been reported in the literature.…”

Section: Introductionmentioning

confidence: 99%

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Protein nutritive quality during production and storage of dietetic biscuits

Horvatić

Ereš

2002

J Sci Food Agric

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A comparative investigation of the changes in available lysine content during industrial production of two dietetic hard biscuits based on whole grain wheat flour/grits and a standard hard biscuit based on white wheat flour was performed. Dough preparation did not significantly affect the available lysine content. However, after baking, a significant loss (27-47%) of available lysine was found in all three types of biscuit. The average relative decrease in available lysine in proteins of each type of biscuit correlated highly significantly with technological parameters, mainly with the interaction between baking temperature and baking time (r = 0.980, p = 0.001). Physical characteristics of the biscuits, such as thickness, surface area, weight and density, also contributed considerably to the extent of damage to available lysine. The two dietetic biscuits were characterised by a higher available lysine content than the standard biscuit, and accordingly by a higher protein nutritive quality, with average chemical scores (calculated for adults) of 97 and 105 as against 60 for the standard biscuit. Storage for a long time (1 year) had no significant influence on the chemical scores.

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“…In some cases, nutritional losses can be more or less remarkable and may produce compounds that are potentially toxic and harmful for human health (Bender 1987;Mauron 1990). …”

Section: Food Chemistry and Total Qualitymentioning

confidence: 99%

Exploring New Frontiers in Total Food Quality Definition and Assessment: From Chemical to Neurochemical Properties

Giusti

Bignetti

Cannella

2007

Food Bioprocess Technol

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To understand the concept of "total food quality" and how it has evolved, we give a brief historic outline from Pasteur to the recent rise of the globalized market. Nowadays, "total food quality" is clearly a partially objective concept in the sense that it can be defined according to scientific and technological criteria and partly subjective because consumers' judgments, mainly based on their appraisal, may equally concur in its definition. Food properties contributing to "total food quality" definition and assessment include (1) organoleptic and sensory attributes, (2) food safety, (3) nutritional value, (4) functionality, (5) service and stability, (6) wholesomeness, and (7) psychological factors. Many technological and gastronomic treatments may alter food components, e.g. fats, proteins, and vitamins (the most sensitive to physico-chemical changes in the environment), thus, negatively affecting any one of the aspects of quality in the above list. Specific analytical strategies and sensitive appliances can be utilized both to assess and protect food quality and to correctly conduct and monitor food production. Among the so-called psychological factors, however, there are some molecular aspects that are still elusive, although of enormously great interest. In fact, food can have some psycho-active effects on the consumer, thus, influencing his or her behavior during either pre-ingestive or post-ingestive phases. As studies of psycho-active substances in food seem to be opening up a new scenario in "total food quality" research, the gathering together in a single chart of all the information on the effects of food on its journey, from sight to ingestion, would seem like a good basis for a more rational and thorough discussion of the topic.

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Influence of Processing on Protein Quality

Cited by 94 publications

References 20 publications

Effect on protein digestibility of different processing conditions in the production of fish meal and fish feed

Effect on protein digestibility of different processing conditions in the production of fish meal and fish feed

Protein nutritive quality during production and storage of dietetic biscuits

Exploring New Frontiers in Total Food Quality Definition and Assessment: From Chemical to Neurochemical Properties

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