Reactivity of Compressed Acetyllysine-Glucose-Cellulose Models

摘要

Nutritional Sustainment Modules (NSMs) being developed for the battlefield conditions of the future (Army 21) require unprecedented energy density and extraordinary nutrient stability for prolonged periods (possibly up to one year) without refrigeration. A recent observation demonstrated that c compressed food model had increased oxidation stability of the fat component compared with its corresponding uncompressed food model. The nutritional quality of the protein component of foods is readily compromised under certain situations, e.g., intermediate water activity and the presence of reducing carbohydrates. It was therefore of interest to determine whether compression would also reduce the loss in protein quality of food models as compared with uncompressed food models. The present study was undertaken to compare the loss in the essential amino acid, lysine, in compressed and uncompressed acetyllysine-glucose-cellulose models. Additional information was sought regarding the use of other indicators, such as reducing capacity, furosine, fluorescence, and color, as a means of rapidly assessing losses in lysine.