Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 477172
Title The effect of steam pelleting of a dry dog food on the Maillard reaction
Author(s) Rooijen, C. van; Bosch, G.; Wierenga, P.A.; Hendriks, W.H.; Poel, A.F.B. van der
Source Animal Feed Science and Technology 198 (2014). - ISSN 0377-8401 - p. 238 - 247.
DOI https://doi.org/10.1016/j.anifeedsci.2014.10.006
Department(s) Animal Nutrition
Food Chemistry
VLAG
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) glycation end-products - physical quality - nutritive-value - animal feed - lysine - diet - digestibility - absorption - components - proteins
Abstract During processing of pet foods, the Maillard reaction (MR) can occur, which reduces the bioavailability of essential amino acids like lysine and results in the formation of advanced Maillard reaction products (MRPs). This study examined the effect of conditioning temperature (65 and 90 °C) and die hole length (ø 5 × 45, 65, and 80 mm) during pelleting processing of a standard dry dog food on selected indicators of the MR (total lysine, reactive lysine, fructoselysine, ¿-N-carboxymethyllysine, (5-hydroxymethyl)-2-furfural, lysinoalanine), browning development and CIE-Lab color. Steam pelleting variables did not cause a significant loss of lysine or change in color and absorbance values. Analyzing the unprocessed ingredient mix suggests that the choice of the ingredients used in the ingredient mix, rather than the pelleting process applied, is responsible for the RL/TL ratio observed in the dry standard dog food used in this study. MRP content increased during steam pelleting (fructoselysine: 366.2 to 538.8 mg/kg DM; ¿-N-carboxymethyllysine: 12.6 to 14.8 mg/kg DM; lysinoalanine: 5.7 to 7.7 mg/kg DM; P <0.05). Increasing conditioning temperature from 65 to 90 °C increased fructoselysine (475.9 to 601.6 mg/kg DM; P <0.01) and ¿-N-carboxymethyllysine (14.3 to 15.1 mg/kg DM; P = 0.003). An increased die hole length of 80 mm decreased fructoselysine content compared to 45 and 65 mm (461.3 vs. 573.3 and 581.6 mg/kg DM; P <0.01) but increased lysinoalanine content (8.8 vs. 7.4 and 6.8 mg/kg DM; P = 0.002). Analyzing total and reactive lysine and absorbance values are not accurate enough to predict the MR and formation of MRPs during processing.
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.