[Effect of heating in the presence or absence of glucose on digestive and metabolic utilization of amino acids of casein].
The effect of heating casein with and without glucose was studied with growing rats. Apparent digestibility of dry matter, organic matter, crude protein and amino acids was recorded. The utilization of amino acids was studied by estimating food consumption, growth and blood and muscle free amino acids. Heating casein with glucose at 90 degrees C during 24 hours resulted in significant loss of lysine and affected food intake, protein efficiency ratio and protein digestibility. Threonine and lysine availabilities were lowered.
D000596:Amino Acids / Q000032:analysis / Q000097:blood / Q000378:metabolism; D000818:Animals; D002364:Caseins / Q000378:metabolism*; D005947:Glucose / Q000494:pharmacology; D008239:Lysine / Q000378:metabolism; D008297:Male; D009132:Muscles / Q000032:analysis; D009584:Nitrogen / Q000032:analysis; D009747:Nutritional Physiological Phenomena; D011489:Protein Denaturation; D051381:Rats; D013696:Temperature; D013912:Threonine / Q000378:metabolism
D000596:Amino Acids; D002364:Caseins; D013912:Threonine; D005947:Glucose; D008239:Lysine; D009584:Nitrogen
Effet du chauffage en présence ou en absence de glucose sur l'utilisation digestive et métabolique des acides aminés de la caséine