Nutrient damage caused by heat treatment

Time of issue:2021-03-12 16:25
Origin:

(Summary description)Heat treatment has positive and negative effects on the nutritional value of food. Heating denatures proteins and unfolds peptide bonds. Heating can also swell starch granules, which are susceptible to digestive enzymes, thereby improving digestibility. Heating destroys enzymes in fresh foods and kills microorganisms, thereby protecting nutrients from Oxidation, decomposition and loss. Heating also destroys the natural toxic proteins in food. Raw egg white contains antibiotics, which can be destroyed by heating. Raw soybeans contain antitrypsin factors, phytohemagglutinin and other harmful substances, which also increase the cooking time and reduce the biological value of soybean protein. Therefore, mastering the heating time of beans is the key to increasing the biological value of protein.

The adverse effects of heating are manifested in the destruction of amino acids and vitamins. Some essential amino acids such as lysine, cysteine, color and arginine are easily destroyed by heat. Lysine is most severely affected by heat. The ε-amino group of lysine reacts with reducing sugars in the Maillard reaction to form ε-N-deoxyketulose lysine, which cannot be absorbed and utilized by the human body, thereby making the protein The biological potency is reduced. When cakes are baked at 200°C for 15 minutes, lysine, benzene, acrylic, tyrosine, and serine are destroyed by 5 to 17%, which reduces the biological value of protein. Adding milk to the cakes increases the loss rate.

The heating and gelatinization of starch is good for digestion, but when the starch is cooled, it will condense and age. The aged starch is not easy to be digested. Heating damages the vitamins most significantly. The loss of vitamin B1 in the grain during re-cooking is shown in the table below.

During the heat treatment of canned fruits and vegetables, vitamin C loses 13-16%, vitamin B1 2-30%, and vitamin B2 5-40%. The loss of short-term high temperature is less than that of long-term low temperature. Rapid cooling after heat treatment can reduce the loss. The most serious loss of milk during heating is dimension B1 and dimension C.

Nutrient damage caused by heat treatment

(Summary description)Heat treatment has positive and negative effects on the nutritional value of food. Heating denatures proteins and unfolds peptide bonds. Heating can also swell starch granules, which are susceptible to digestive enzymes, thereby improving digestibility. Heating destroys enzymes in fresh foods and kills microorganisms, thereby protecting nutrients from Oxidation, decomposition and loss. Heating also destroys the natural toxic proteins in food. Raw egg white contains antibiotics, which can be destroyed by heating. Raw soybeans contain antitrypsin factors, phytohemagglutinin and other harmful substances, which also increase the cooking time and reduce the biological value of soybean protein. Therefore, mastering the heating time of beans is the key to increasing the biological value of protein.

The adverse effects of heating are manifested in the destruction of amino acids and vitamins. Some essential amino acids such as lysine, cysteine, color and arginine are easily destroyed by heat. Lysine is most severely affected by heat. The ε-amino group of lysine reacts with reducing sugars in the Maillard reaction to form ε-N-deoxyketulose lysine, which cannot be absorbed and utilized by the human body, thereby making the protein The biological potency is reduced. When cakes are baked at 200°C for 15 minutes, lysine, benzene, acrylic, tyrosine, and serine are destroyed by 5 to 17%, which reduces the biological value of protein. Adding milk to the cakes increases the loss rate.

The heating and gelatinization of starch is good for digestion, but when the starch is cooled, it will condense and age. The aged starch is not easy to be digested. Heating damages the vitamins most significantly. The loss of vitamin B1 in the grain during re-cooking is shown in the table below.

During the heat treatment of canned fruits and vegetables, vitamin C loses 13-16%, vitamin B1 2-30%, and vitamin B2 5-40%. The loss of short-term high temperature is less than that of long-term low temperature. Rapid cooling after heat treatment can reduce the loss. The most serious loss of milk during heating is dimension B1 and dimension C.

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Time of issue:2021-03-12 16:25
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Heat treatment has positive and negative effects on the nutritional value of food. Heating denatures proteins and unfolds peptide bonds. Heating can also swell starch granules, which are susceptible to digestive enzymes, thereby improving digestibility. Heating destroys enzymes in fresh foods and kills microorganisms, thereby protecting nutrients from Oxidation, decomposition and loss. Heating also destroys the natural toxic proteins in food. Raw egg white contains antibiotics, which can be destroyed by heating. Raw soybeans contain antitrypsin factors, phytohemagglutinin and other harmful substances, which also increase the cooking time and reduce the biological value of soybean protein. Therefore, mastering the heating time of beans is the key to increasing the biological value of protein.

The adverse effects of heating are manifested in the destruction of amino acids and vitamins. Some essential amino acids such as lysine, cysteine, color and arginine are easily destroyed by heat. Lysine is most severely affected by heat. The ε-amino group of lysine reacts with reducing sugars in the Maillard reaction to form ε-N-deoxyketulose lysine, which cannot be absorbed and utilized by the human body, thereby making the protein The biological potency is reduced. When cakes are baked at 200°C for 15 minutes, lysine, benzene, acrylic, tyrosine, and serine are destroyed by 5 to 17%, which reduces the biological value of protein. Adding milk to the cakes increases the loss rate.

The heating and gelatinization of starch is good for digestion, but when the starch is cooled, it will condense and age. The aged starch is not easy to be digested. Heating damages the vitamins most significantly. The loss of vitamin B1 in the grain during re-cooking is shown in the table below.

During the heat treatment of canned fruits and vegetables, vitamin C loses 13-16%, vitamin B1 2-30%, and vitamin B2 5-40%. The loss of short-term high temperature is less than that of long-term low temperature. Rapid cooling after heat treatment can reduce the loss. The most serious loss of milk during heating is dimension B1 and dimension C.

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