Nutritional and Physiological Effects of Casein Modified by Glucose under Various Conditions on Growing and Adult Rats(Food & Nutrition)

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Milk caseins were modified by glucose at 50℃ and RH75% for 1 day(CG-1), 7 days(CG-7) and 14 days(CG-14), and at 95℃ in an aqueous solution(CG-95). The nutritional and physiological effects of these browned caseins supplemented with lost amino acid were investigated on growing and adult rats. Biochemical values for hematocrit, erythrocyte, leucocyte, GOT, GPT, triglyceride and cholesterol in serum were unchanged between the experimental and the control group. However, serum glucose of the browned casein-fed group was significantly decreased. The weight gain of rats fed with browned casein was inhibited, the extent of inhibition depending on the degree of medication of the casein by glucose. CG-7 had an inhibitive effect on the weight gain of both growing and adult rats. There was no difference in the nutritional and physiological effects between CG-7 and CG-95 casein. In addition, the weight gain of rats fed with the nondialyzed browned casein-glucose reaction mixture was significantly lower than of those fed with the dialyzed browned casein-glucose reaction mixture. From these results, it was estimated that some antinutritional substances were produced during the Maillard reaction of casein with glucose under various conditions.
社団法人日本農芸化学会の論文
1991-03-23