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Effect of non-enzymatic browning on the nutritive value of casein-sugar complexes.

Rao, N. M. and Rao, M. M. (1972) Effect of non-enzymatic browning on the nutritive value of casein-sugar complexes. Journal of Food Science and Technology (Mysore), 9 (2). 66-68, 15 ref..

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Abstract

Autoclaving of casein with arabinose, glucose or lactose resulted in a large decrease in available lysine, a reduction in amino N, considerable destruction of lysine, arginine, glutamic acid, methionine and leucine, a decrease in the in vitro digestibility of the protein, a significant decrease in the nutritive value of the proteins as determined by net protein ratio, and an increase in the intensity of colour extracted by 60% alcohol. The rapidity of reaction of the different sugars studied with casein was arabinose greater than glucose greater than lactose.

Item Type: Article
Uncontrolled Keywords: BROWNING-; Browning reaction of casein & sugars; CASEIN-; ARABINOSE-; Browning reaction of casein & /arabinose/; GLUCOSE-; Browning reaction of casein & /glucose/; LACTOSE-; Browning reaction of casein & /lactose/; NUTRITIONAL-VALUE; Browning reaction & /nutritional value/ of casein; DIGESTION-; Browning reaction & /digestibility/ of casein; LYSINE-; Browning reaction & /lysine content of casein; ARGININE-; Browning reaction & /arginine content of casein; GLUTAMIC-ACID; Browning reaction & /glutamic acid content of casein; METHIONINE-; Browning reaction & /methionine content of casein; LEUCINE-; Browning reaction & /leucine content/ of casein
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Mar 2010 10:17
Last Modified: 17 Mar 2010 10:17
URI: http://ir.cftri.com/id/eprint/7231

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