Mathematical models, which are amalgams of empirical equations and reaction kinetics, were used to predict the destruction of available lysine in proteins. R2‐values for plots of predicted versus observed values ranged from 0.8 to 0.9. Changes in water activity, sugar, salt, oil, pH, time and temperature are considered by the model. The model can adjust for different sugars by employing an algorithm based upon the mutarotation constant for a specific sugar. A plot of sugar mutarotation constant against the appropriate loss rate coefficient demonstrated the relation between these two measures (R2= 0.8). Nomograms for predicting the loss rate coefficient and the activation energy, which can be used in an industrial application, are presented.
|Number of pages
|Journal of Food Process Engineering
|Published - Oct 1982