Nutritional damage

In this report various chemical and in vivo methods are compared in their ability to assess nutritional damage in various model soya proteins representing mainly the Maillard-type modification of lysine. 

Addition of water/steam to bran during wet extrusion requires drying after stabilization. Hot air is simply passed through a bed of pellets. Although this increases the cost of stabilization, lipase inactivation is permanent with less nutritional damage to the bran. The recovered oil is lighter in color with lower rehning losses. 

Even after decades, the chromium emissions of a former cement plant induced a significant increase in the Cr content of wild and cultivated plants, without triggering phytotoxic nutritional damage in the flora, fauna and humans (Table 8.16). 

Paper 23. Methodology to Detect Nutritional Damage During... 

Nutritional damage to food is essentially due /o (1) loss of nutrients, (2) reduced nutrient availability, and (3) the formation of anti-nutritional or toxic substances. 

The detection of nutritional damage is of increasing importance if we are to maintain a satisfactory standard of nutrition, since most of our food is now processed in one way or another. 

My presentation will deal with the measurement of nutritional damage and I will emphasise protein damage, although some of the general principles discussed are valid for most nutrients. 

During heat-processing of feeds, Maillard reaction products have been measured. These have been used as indicators of nutritive damage of food protein, which may be indicators of changes in intestinal digestibility of protein. There are two different approaches (1) measure the products derived from lysine (Lys) damage or (2) measure available Lys. 

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