Journal of Nutrition

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Journal of Nutrition Vol. 37 No. 1 January 1949, pp. 115-126
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The Effect of Heat on the Nutritive Value of Lactalbumin

I. Growth on Diets Containing Heated Proteins1

Ruth M. Davis, Paul Rizzo and Arthur H. Smith

Department of Physiological Chemistry and Anatomy, Wayne University College of Medicine, Detroit, Michigan

The nutritive value of lactalbumin is diminished by heating the protein. This decrease appears to be the result of lowered digestibility of the heated protein due to a change in the linkages between the amino acids which renders them less susceptible to enzymatic hydrolysis. This change is produced at lower temperatures and in less time when the protein is autoclaved than when it is baked in a dry oven.

1 The data in this paper are taken from the dissertation submitted by Ruth M. Davis for the degree of Doctor of Philosophy, Wayne University, 1948.

Manuscript received 19 May 1948.




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