Heat Markers and Quality Indexes of Industrially Heat-Treated [15N] Milk Protein Measured in Rats

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• 作者：Magali Lacroix ; Jo&euml ; lle Lé ; onil ; Cé ; cile Bos ; Gwé ; na&euml ; lle Henry ; Gheorge Airinei ; Jacques Fauquant ; Daniel Tomé ; and Claire Gaudichon
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：February 22, 2006
• 年：2006
• 卷：54
• 期：4
• 页码：1508 - 1517
• 全文大小：128K
• 年卷期：v.54,no.4(February 22, 2006)
• ISSN：1520-5118

文摘

To determine the bioavailability of industrially heat-treated milk proteins, male Wistar rats were given[¹⁵N]-labeled meals containing either nonheated-micellar casein (CAS), milk soluble protein isolate(MSPI), and microfiltered milk (MF)-or heated products-"high temperature short time" pasteurized(HTST), "higher temperature, shorter time" pasteurized (HHST), ultrahigh temperature-treated (UHT),and spray-dried (SPRAY) milks. The postprandial distribution of dietary nitrogen was measured inthe splanchnic area and urea. Digestibility was around 96% except for SPRAY (94%) and MSPI(98%). Ingested nitrogen recovered in the splanchnic bed was 19.3% for SPRAY, 16.7% for MF, andaround 14-15% for other products. Deamination of dietary nitrogen reached 21.2, 20.6, and 18.2%of ingested nitrogen for MSPI, SPRAY, and CAS, respectively, and around 14-16% for other products.In our model, only spray drying led to a significant increase of splanchnic extraction. Moreover, thebiological value of purified protein fractions appeared to be lower than that seen in products containingtotal milk protein.Keywords: Heat treatments; milk protein; protein quality; rat; in vivo assay