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Journal of Nutrition Vol. 39 No. 3 November 1949, pp. 341-355
Copyright © 1949 by American Society for Nutrition
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The Effect of Carbohydrate on the Nutritive Value of Heated Lactalbumin1

Three Figures

Ivan J. Mader, Lawrence J. Schroeder and Arthur H. Smith

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

No change in its nutritional quality occurred when commercial lactalbumin was dry-heated at 120°C. for 60 min. Its digestibility and nutritive index were found to be significantly decreased by autoclaving. This decrease in nutritive value was in proportion to the severity of the heat treatment. The nutritional quality of extracted lactalbumin was not as seriously impaired by comparable heat treatment. The latter was reconstituted with lactose with respect to the carbohydrate content of the original protein. Upon heating, the reducing sugar content diminished and severe negative nitrogen balances resulted. Decreased digestibility, as evidenced by increased fecal nitrogen, accounted for the decrease in nutritive value. Utilization of absorbed nitrogen remained uniformly high in all cases.

1 The data in this paper are taken from the dissertation submitted by Ivan J. Mader for the degree of Master of Science, Wayne University, 1949. A preliminary report of the work was given before the American Institute of Nutrition at Detroit, April 19, 1949.

Manuscript received 14 June 1949.




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