Effect of Storage, Carbohydrate Composition, and Heat Processing on Protein Quality and Amino Acid Bioavailability of a Commercial Enteral Product

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Abstract
Rat bioassays revealed that protein quality of a commercial enteral product was not affected by carbohydrate (CHO) content, heat treatment or storage. Slope‐ratio regression analysis of weight gain yielded lysine (LYS) and sulfur amino acid (SAA) bioavailability estimates of 96.7% and 100.0% (relative to crystalline sources of LYS and SAA), respectively, regardless of CHO content or heat treatment. With storage of the products for 1 year, a 10% decrease in LYS bioavailability occurred in those products containing CHO with dextrose equivalency values ≥ 17.3. LYS bioavailability in the products with lower reducing sugar content was not affected by storage. SAA bioavailability was not affected by storage, regardless of CHO content.