Lysine blockage of milk proteins in infant formula impairs overall protein digestibility and peptide release
Author:
Affiliation:
1. Food Quality & Design Group
2. Wageningen University & Research Centre
3. Wageningen
4. the Netherlands
5. FrieslandCampina
6. Amersfoort
Abstract
High levels of blocked lysine in infant formula lead to increasing average peptide length after in vitro digestion in infants.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02097G
Reference41 articles.
1. Effect of heating on Maillard reactions in milk
2. Forty years of furosine – Forty years of using Maillard reaction products as indicators of the nutritional quality of foods
3. Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications
4. How processing may affect milk protein digestion and overall physiological outcomes: A systematic review
5. A New Method for Determining Digestible Reactive Lysine in Foods
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