Mechanisms of heat damage in proteins. 8. The role of sucrose in the susceptibility of protein foods to heat damage
1977
Hurrell, R.F. | Carpenter, K.J.
Extract: A high protein yeast cake containing 200 g sucrose/kg was baked and toasted. This caused a severe reduction in its protein quality for rats, and in its fluorodinitrobenzene (FDNB) reactive lysine content. The damage appeared to be caused by inversion of sucrose to glucose and fructose during fermentation by the yeast followed by Maillard reactions. Processing an albumin sucrose mixture in a similar way but without fermentation caused no loss in nutritional value for rats and a small reduction in FDNB reactive lysine. Although the presence of sucrose does not make proteins highly sensitive to Maillard reactions and loss of nutritive value, it must not be considered entirely inert. Results confirm earlier work indicating that its presence at relatively high levels in oil seeds may be largely responsible for the damage to protein quality observed when they are severely processed.
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