The Nutritive Effect of Heating Lactalbumin in the Presence of Various Reducing Sugars

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Abstract
The nutritional value of extracted lactalbumin, when autoclaved with equimolar concentrations of lactose, glucose, maltose, xylose and fructose, was significantly decreased; no distinction between these sugars could be demonstrated. When extracted lactalbumin was heated under similar conditions in the absence of reducing sugars, there resulted a decrease in nutritional value, but not so great a decrease as was observed when the reducing sugars were present. The decrease in nutritional value was attributed to a decreased digestibility. The biological value of that portion of the heated protein which was digested and absorbed was uniformly high.