The amount of nitrogen retained in the aciddetergent fibre residue. Also called aciddetergent insoluble nitrogen (ADIN), it has been used to determine heat damage to proteins in feedstuffs. Excessive heating of foods containing protein and carbohydrate leads to Maillard reactions which cause the formation of covalent bonds between aldehyde groups in carbohydrate and free amino group residues on protein, especially lysine. ADFN is an indicator of these heating effects, which decrease the digestibility of the protein.
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