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Influence of processing on protein quality.

J Mauron1

  • 1University of Fribourg, Switzerland.

Journal of Nutritional Science and Vitaminology
|January 1, 1990
PubMed
Summary
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Food processing can chemically alter proteins, impacting their nutritional value. The Maillard reaction, a common process, reduces protein digestibility and biological value by affecting essential amino acids like lysine.

Area of Science:

  • Food Chemistry
  • Protein Chemistry
  • Nutritional Science

Background:

  • Food processing involves chemical reactions between proteins and other food components.
  • The Maillard reaction, interactions with lipids, and polyphenols are key reactions during processing and storage.

Purpose of the Study:

  • To analyze chemical reactions of proteins during food processing.
  • To evaluate the impact of these reactions on protein nutritional value (digestibility and biological value).
  • To illustrate practical applications using milk and vegetable proteins.

Main Methods:

  • Chemical analysis of protein reactions (isopeptides, lysinoalanine, Maillard reaction).
  • Assessment of protein digestibility and biological value.
  • Ion-exchange chromatography for amino acid analysis.

Related Experiment Videos

  • Bioassays for global amino acid bioavailability.

    • Main Results:

    • The Maillard reaction, particularly N epsilon-fructoselysine (FL) and N epsilon-carboxymethyllysine (CML), significantly impacts protein quality.
    • Protein digestibility can decrease due to blocked amino acid side-chains and cross-linking.
    • Biological value may be reduced by essential amino acid loss or decreased availability, with lysine being a key example.
    • Specific analytical methods exist for determining available lysine.

    Conclusions:

    • Food processing, especially via the Maillard reaction, can decrease the nutritional value of proteins.
    • Understanding these chemical changes is crucial for assessing and improving the quality of processed foods.
    • Practical examples show reduced available lysine in processed milk and vegetable proteins.