Nutritional value of lactose-hydrolysed milk: protein quality after some industrial processes

Burvall, A.; Asp, Nils‐Georg; Dahlqvist, Arne; Öste, Rickard

doi:10.1017/s0022029900020501

Cited by 22 publications

(7 citation statements)

References 10 publications

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“…In one study where the nutritional protein quality of lactose-hydrolysed milk was studied with N balance experiments on growing rats, the authors found that spray-drying under conditions usually used for ordinary milk gave a considerable reduction in protein quality, caused mainly or entirely by loss of biologically available Lys ( 34 ) .…”

Section: Spray-dryingmentioning

confidence: 99%

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

2012

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In 1989 the Joint FAO/WHO Expert Consultation on Protein Quality Evaluation recommended the use of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) method for evaluating protein quality. In calculating PDCAAS, the limiting amino acid score (i.e., ratio of first limiting amino acid in a gram of target food to that in a reference protein or requirement) is multiplied by protein digestibility. The PDCAAS method has now been in use for 20 years. Research emerging during this time has provided useful data on various aspects of protein quality evaluation that has made a review of the current methods used in assessing protein quality necessary. This paper provides an overview of the use of the PDCAAS method as compared to other methods and addresses some of the key challenges that remain in regards to protein quality evaluation. Furthermore, specific factors influencing protein quality including the effects of processing conditions and preparation methods are presented. Protein quality evaluation methods and recommended protein intakes currently used in different countries vis-à-vis the WHO/FAO/UNU standards are further provided. As foods are frequently consumed in complement with other foods, the significance of the PDCAAS of single protein sources may not be evident, thus, protein quality of some key food groups and challenges surrounding the calculation of the amino acid score for dietary protein mixtures are further discussed. As results from new research emerge, recommendations may need to be updated or revised to maintain relevance of methods used in calculating protein quality.

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Section: Spray-dryingmentioning

confidence: 99%

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

2012

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“…그러나 송아지의 실험에서는 생유와 저온살균유의 경우 유의차가 없 었으나, 생유와 UHT 처리유 사이에는 유의차가 인정되고 있다 (Shillam 등, 1960) (Braude, 1970;Burvall, 1977;足立, 1983). …”

Section: 가열우유의 단백질의 영양가unclassified

Effects of Heat Treatment on the Nutritional Quality of Milk. IV. Effects of Heat Treatment on the Physical and Nutritional Properties of Milk Protein

Jung¹,

Jung²,

Mim³

et al. 2017

J. Milk Sci. Biotechnol.

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Among milk proteins, caseins are not subjected to chemical changes during heat treatment of milk; however, whey proteins are partially denatured following heat treatment. The degree of whey protein denaturation by heat treatment is decreased in the order of high temperature short time (HTST) > low temperature long time (LTLT) > direct-ultra-high temperature (UHT) > indirect-UHT. As a result of heat treatment, several changes, including variations in milk nitrogen, interactions between beta-lactoglobulin and k-casein, variations in calcium sulfate and casein micelle size, and delay of milk coagulation by chymosin action, were observed. Lysine, an important essential amino acid found in milk, was partially inactivated during heat treatment. Therefore, the available amount of lysine decreased slightly (1~4% decrease) after heat treatment, However, the influence of heat treatment on the nutritional value of milk was negligible. Nutritional value and nitrogen balance did not differ significantly between UHT and LTLT in milk. In conclusion, our results showed that heat treatment of milk did not alter protein quality. Whey proteins denatured to a limited extent during the heat treatment process, and the nutritional value and protein quality were unaffected by heat treatment.

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“…FortiÐcation with powder milk or whey is the method most widely used to produce yoghurt because of the excess production in the powder milk and whey. However, the thermal degradation of proteins and vitamins can be very important in these cases, diminishing the nutritional value of the yoghurt (Burvall et al 1977 ;Alais 1985 ;Gurr 1987).…”

Section: Introductionmentioning

confidence: 99%

Fermentation of concentrated skim‐milk. Effects of different protein/lactose ratios obtained by ultrafiltration–diafiltration

Alvarez¹,

Argüello²,

Cabero³

et al. 1998

J. Sci. Food Agric.

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Defatted milk was ultraÐlteredÈdiaÐltered in a 20 kDa polysulphone Ñat membranes UF unit to obtain concentrated milk with di †erent protein/ lactose ratios. Di †erent samples of concentratedÈdiaÐltrated milks with protein concentration between 4É7% and 8É9% and lactose concentration between 2É7 and 0É8% (protein/lactose ratios between 1É7 and 9É5) were fermented (L actobacillus bulgaricus and Streptococcus thermophilus) to obtain yoghurt-like products. Firmness of the coagulum as well as pH, colony count and organoleptic test were considered in the Ðnal products. Concentrated-diaÐltrated milk with lactose and protein contents lower than 2% and 6É5%, respectively, lead to a very liquid product. Enriched protein low-lactose fermented milks can be obtained by this technology.1998 SCI. ( J Sci Food Agric 76, 10È16 (1998)

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Nutritional value of lactose-hydrolysed milk: protein quality after some industrial processes

Cited by 22 publications

References 10 publications

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

Effects of Heat Treatment on the Nutritional Quality of Milk. IV. Effects of Heat Treatment on the Physical and Nutritional Properties of Milk Protein

Fermentation of concentrated skim‐milk. Effects of different protein/lactose ratios obtained by ultrafiltration–diafiltration

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