Blocked lysine in dairy products: formation, occurrence, analysis, and nutritional implications

Mehta, Bhavbhuti M. and Deeth, Hilton C. (2016) Blocked lysine in dairy products: formation, occurrence, analysis, and nutritional implications. Comprehensive Reviews in Food Science and Food Safety, 15 1: 206-218. doi:10.1111/1541-4337.12178


Author Mehta, Bhavbhuti M.
Deeth, Hilton C.
Title Blocked lysine in dairy products: formation, occurrence, analysis, and nutritional implications
Journal name Comprehensive Reviews in Food Science and Food Safety   Check publisher's open access policy
ISSN 1541-4337
Publication date 2016-01-01
Year available 2015
Sub-type Article (original research)
DOI 10.1111/1541-4337.12178
Open Access Status Not Open Access
Volume 15
Issue 1
Start page 206
End page 218
Total pages 13
Place of publication Chicago, IL United States
Publisher Institute of Food Technologists
Collection year 2016
Language eng
Abstract Lysine residues in milk proteins become “blocked” when they react with reducing sugars, particularly lactose, in the Maillard reaction. The blocked or glycated lysines reduce the biological availability of the lysine to metabolic processes and also hinder hydrolysis of the parent protein by digestive enzymes. Heating and storage of milk and milk products are the major promotants of the Maillard reaction and resulting chemical damage to the proteins. Several methods have been proposed to estimate the extent of this protein damage. Two major compounds, furosine, a product of acid hydrolysis of lactulosyl-lysine, the 1st stable product of the Maillard reaction, and carboxymethyl-lysine are used for assessing the early and advanced stages of the Maillard reaction, respectively. In addition, several methods are used for assessing the bioavailability of lysine in a protein; these include chemical, enzymic, and animal-based methods. This review discusses the Maillard reaction and its significance in milk and dairy products, methods of assessing the extent of the reaction and of the bioavailability of lysine, and the nutritional significance of blocked lysines and associated Maillard reaction products in milk proteins.
Keyword AGEs
Blocked lysine
Furosine
Maillard reaction
Milk
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2016 Collection
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 1 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 3 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Tue, 09 Feb 2016, 01:01:21 EST by System User on behalf of School of Agriculture and Food Sciences