The Effect of Heat on the Nutritive Value of Lactalbumin
- 1 January 1949
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 37 (1) , 115-126
- https://doi.org/10.1093/jn/37.1.115
Abstract
The nutritive value of lactalbumin is diminished by heating the protein. This decrease appears to be the result of lowered digestibility of the heated protein due to a change in the linkages between the amino acids which renders them less susceptible to enzymatic hydrolysis. This change is produced at lower temperatures and in less time when the protein is autoclaved than when it is baked in a dry oven.Keywords
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