This suggests that glycation can negatively influence the digestion and absorption of the lysine. The highly glycated milk protein severely impaired lysine bioavailability: the incremental area under the curve of plasma lysine concentration was 92% lower. Participants ingested three different protein drinks on three different days: 40 g of 3%, 20%, or 50% glycated milk protein. Our study investigated the effect of glycation of milk protein on plasma amino acid responses during the 6 hours after ingestion. This may interfere with the digestion and/or absorption of lysine in the protein. Especially the essential amino acid lysine is susceptible to this. Heating of milk can cause its sugar molecules (lactose) to stick to the amino acids of the milk protein, a process known as glycation. Milk is often heated to increase its microbiological safety and shelf life, or to make specific milk-based products (such as infant formulas and protein supplements). Can the processing of milk protein lower its quality?
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