The effect of steam pelleting of a dry dog food on the Maillard reaction

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

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.
LanguageEnglish
Pages238-247
JournalAnimal Feed Science and Technology
Volume198
DOIs
Publication statusPublished - 2014

Fingerprint

pet foods
Maillard reaction
steam
lysine
Maillard reaction products
ingredients
absorbance
hydroxymethylfurfural
color
essential amino acids
bioavailability
temperature
pelleting

Keywords

  • glycation end-products
  • physical quality
  • nutritive-value
  • animal feed
  • lysine
  • diet
  • digestibility
  • absorption
  • components
  • proteins

Cite this

@article{ae9cdc039fbf4bc393985b196c5db729,
title = "The effect of steam pelleting of a dry dog food on the Maillard reaction",
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 ({\o} 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.",
keywords = "glycation end-products, physical quality, nutritive-value, animal feed, lysine, diet, digestibility, absorption, components, proteins",
author = "{van Rooijen}, C. and G. Bosch and P.A. Wierenga and W.H. Hendriks and {van der Poel}, A.F.B.",
year = "2014",
doi = "10.1016/j.anifeedsci.2014.10.006",
language = "English",
volume = "198",
pages = "238--247",
journal = "Animal Feed Science and Technology",
issn = "0377-8401",
publisher = "Elsevier",

}

The effect of steam pelleting of a dry dog food on the Maillard reaction. / van Rooijen, C.; Bosch, G.; Wierenga, P.A.; Hendriks, W.H.; van der Poel, A.F.B.

In: Animal Feed Science and Technology, Vol. 198, 2014, p. 238-247.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - The effect of steam pelleting of a dry dog food on the Maillard reaction

AU - van Rooijen, C.

AU - Bosch, G.

AU - Wierenga, P.A.

AU - Hendriks, W.H.

AU - van der Poel, A.F.B.

PY - 2014

Y1 - 2014

N2 - 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.

AB - 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.

KW - glycation end-products

KW - physical quality

KW - nutritive-value

KW - animal feed

KW - lysine

KW - diet

KW - digestibility

KW - absorption

KW - components

KW - proteins

U2 - 10.1016/j.anifeedsci.2014.10.006

DO - 10.1016/j.anifeedsci.2014.10.006

M3 - Article

VL - 198

SP - 238

EP - 247

JO - Animal Feed Science and Technology

T2 - Animal Feed Science and Technology

JF - Animal Feed Science and Technology

SN - 0377-8401

ER -