PMID: 6407520May 1, 1983Paper

Storage of milk powders under adverse conditions. I. Losses of lysine and of other essential amino acids as determined by chemical and microbiological methods

The British Journal of Nutrition
R F HurrellJ E Ford

Abstract

Whole-milk powders containing 25 g water/kg were stored for up to 9 weeks in sealed aluminium containers at elevated temperatures. Lysine and other essential amino acids were measured by chemical and microbiological methods. Storage at 60 degrees resulted in the progressive formation of lactulosyl-lysine. After 9 weeks, 30% of the lysine groups were present in this form. The powders still retained their natural colour and the levels of tryptophan, methionine, cyst(e)ine and leucine remained unchanged. Storage at 70 degrees resulted in the formation of lactulosyl-lysine followed by its complete degradation with the development of browning. Available tryptophan, methione, leucine and isoleucine decreased progressively during storage. The different methods for lysine determination gave widely dissimilar results. The direct fluorodinitrobenzene (FDNB) technique and reactive lysine from furosine were considered to be the most reliable methods. The FDNB-difference, dye-binding lysine, Tetrahymena and Pediococcus methods all seriously underestimated reactive or available lysine in heat-damaged milk powders. Tetrahymena and Pediococcus appeared to utilize lactulosyl-lysine as a source of lysine. The results are discussed in relation to...Continue Reading

References

Jul 1, 1967·Journal of the Science of Food and Agriculture·A G RoachD R Williams
Dec 1, 1960·The Biochemical Journal·K J CARPENTER
Jun 3, 1949·Science·R J Evans, H A Butts

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Citations

Nov 1, 1989·The British Journal of Nutrition·D E FurnissR F Hurrell
Jan 24, 2018·Critical Reviews in Food Science and Nutrition·Kataneh AalaeiIngegerd Sjöholm
Jun 1, 1997·The British Journal of Nutrition·P VarelaA M Castrillón
Jun 18, 2002·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·H Jing, D D Kitts
May 5, 2011·Journal of Agricultural and Food Chemistry·Thao T LeHilton C Deeth
Oct 31, 2007·Journal of Agricultural and Food Chemistry·Geoffrey Ge Pan, Laurence D Melton

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