Related Experiment Videos
Maillard reaction in mild-based foods: nutritional consequences
L Pizzoferrato1, P Manzi, V Vivanti
1Istituto Nazionale della Nutrizione, Rome, Italy. pizzof@.inn.ingrm.it.
Journal of Food Protection
|August 26, 1998
Summary
Industrial food processing can reduce lysine availability through Amadori product formation. Furosine levels in milk products indicate significant lysine loss, impacting protein quality and daily requirements.
Area of Science:
- Food Chemistry
- Nutritional Science
- Analytical Chemistry
Background:
- Food processing can lead to Amadori products, affecting protein quality.
- Lysine, an essential amino acid, can become nonbioavailable due to these reactions.
- Furosine is formed from epsilon-deoxyketosyl compounds via acid hydrolysis.
Purpose of the Study:
- To evaluate furosine levels in milk-based commercial products.
- To assess the impact of Maillard reactions on protein quality and lysine bioavailability.
- To correlate furosine content with protein, amino acid, and lysine levels.
Main Methods:
- HPLC method using a microbore column and phosphate buffer.
- Controlled temperature analysis of furosine.
- Quantification of protein, total amino acids, and lysine content.
Main Results:
- Lysine loss due to Maillard reaction varied from 2.5% to 36.2%.
- Contribution to daily lysine requirements was significantly affected, ranging from 13% to 61%.
- Protein content varied widely across analyzed products.
Conclusions:
- Furosine levels serve as an indicator of protein quality in processed foods.
- Maillard reactions significantly reduce available lysine in milk-based products.
- The bioavailability of essential amino acids is compromised by food processing treatments.