Retention of Essential Amino Acids during Extrusion of Protein and Reducing Sugars

This research investigates the retention of essential amino acid profiles of products during the extrusion of proteins and reducing sugars. Animal proteins (egg and milk protein at 10 and 30% levels) and reducing sugars (fructose and galactose at 0, 2, and 8% levels), with pregelatinized wheat flour...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2007-10, Vol.55 (21), p.8779-8786
Hauptverfasser:	Singh, Shivendra, Wakeling, Lara, Gamlath, Shirani
Format:	Artikel
Sprache:	eng
Schlagworte:	amino acid composition Amino Acids, Essential - analysis Biological and medical sciences Dietary Carbohydrates - analysis Dietary Proteins - analysis Egg and egg product industries egg protein egg proteins Egg Proteins - analysis Egg Proteins - chemistry essential amino acid essential amino acids extruded foods Extrusion Food Handling - methods Food industries food nutrient losses fructose Fructose - analysis Fructose - chemistry Fundamental and applied biological sciences. Psychology galactose Galactose - analysis Galactose - chemistry lysine lysine retention Maillard reaction methionine Milk and cheese industries. Ice creams milk protein milk proteins Milk Proteins - analysis Milk Proteins - chemistry Molecular Nutrition Nutritive Value reducing sugars temperature threonine tryptophan water content wheat flour
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