The availability of lysine, methionine and tryptophan in condensed milk and milk powder. In vitro digestion studies

Mauron, J.; Mottu, F.; Bujard, E; Egli, R. H.

doi:10.1016/0003-9861(55)90510-5

Cited by 121 publications

(36 citation statements)

References 20 publications

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“…The collected products are analysed for nitrogen and for amino acids . This method has been developed from previously described methods (Mauron et al 1955;Steinhardt & Kirchgessner, 1973;Gauthier et al 1982). et al (1982) observed that the degree of digestion of casein, soya-bean and rapeseed protein was markedly increased by buffer replacements, indicating inhibition by end-products as suggested by Robbins (1978).…”

Section: Methodsmentioning

confidence: 99%

Critical Evaluation of in Vitro Methods for Estimating Digestibility in Simple-Stomach Animals

1991

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Section: Methodsmentioning

confidence: 99%

Critical Evaluation of in Vitro Methods for Estimating Digestibility in Simple-Stomach Animals

1991

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“…HENRY et al [8,10] reported that the decrease of PER of dry milk was accompanied by a decrease of available lysine. This was attributed to the formation of enzyme resistant bonds involving the NH, group in spray dried and roller dried milk powder [13].…”

Section: Diskussionmentioning

confidence: 99%

“…On the other hand, HOLSINGER et al [I 11 and WILDER et al [I71 found that the drying process of milk causes decrease in the nutritive value. MAURON et al [13] attributed the decrease to the formation of enzyme resistent bonds involving the NH, group in the dry milk powder.…”

Section: Introductionmentioning

confidence: 98%

Effect of the drying process on the nutritive value of milk Part 2. Biological evaluation

El‐Shafei

Al‐Amoudy

Said

1988

Nahrung

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Five different brands of dry milk and freeze dried milk were used in rat feeding trials to study their nutritive value and to assess the effect of the drying process on their nutritive value by using growth response, weight gain, food efficiency and relative nutritive value (RNV). Brand I milk gave better growth response, weight gain and food efficiency than any other dry milk studied, while brand V gave the least values. Freeze dried milk gave better growth response, weight gain and food efficiency than brand I milk. Using Slope-ratio assay, freeze dried milk gave the best RNV compared to all dry milks tested on the basis of the two response parameters used, weight gain and moisture gain.

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“…For example, hydrolysis of processed malt products can lead to the formation of carboxymethyllysine 15 . Acid hydrolysis of heated milk converts fructosyl lysine to a mixture of lysine 16 , furosine 17,18 and pyridosine 19 . Since some of the early Maillard products revert back to lysine during acid hydrolysis, the traditional amino acid analysis procedure is not suitable for quantifying lysine in processed protein sources (Fig.…”

Section: The Fate Of Lysine During Chemical Analysismentioning

confidence: 99%

Development of a novel bioassay for determining the available lysine contents of foods and feedstuffs

Rutherfurd

Moughan

2007

Nutr. Res. Rev.

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Lysine is an important indispensable amino acid, and describing the lysine content of a food or feedstuff provides useful information about nutritional value. However, when a food or feedstuff is subjected to heating the lysine present can be altered to nutritionally unavailable derivatives. These derivatives can revert back to lysine during the acid hydrolysis step used in amino acid analysis causing an overestimate of the lysine content. There have been many chemical methods developed to determine the reactive (unmodified) lysine content of foods and feedstuffs, but these do not take into account the incomplete absorption of lysine from the small intestine. There are also a number of animal-based assays for determining available lysine (the lysine that can be absorbed in a form that can be used for protein synthesis). The true ileal amino acid digestibility assay is commonly used to determine amino acid availability and is accurate for application to unprocessed foods and feedstuffs but is not accurate for lysine and possibly other amino acids when applied to heat-processed foods or feedstuffs. For such protein sources, assays such as the slope-ratio assay, indicator amino acid oxidation assay and the BIOLYSINEe assay (true ileal digestible reactive lysine assay) have been developed to determine available lysine. The present paper discusses the efficacy of the BIOLYSINEe assay as well as other assays for determining available lysine in processed foods and feedstuffs.

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The availability of lysine, methionine and tryptophan in condensed milk and milk powder. In vitro digestion studies

Cited by 121 publications

References 20 publications

Critical Evaluation of in Vitro Methods for Estimating Digestibility in Simple-Stomach Animals

Critical Evaluation of in Vitro Methods for Estimating Digestibility in Simple-Stomach Animals

Effect of the drying process on the nutritive value of milk Part 2. Biological evaluation

Development of a novel bioassay for determining the available lysine contents of foods and feedstuffs

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