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Changes in fat and protein digestibility as well as in the solubility of high-caloric protein-lipid preparations during storage at accelerated autoxidation were investigated. It was observed that fat and protein digestibility gradually decreased and the solubility of preparations was considerably reduced with the growth of the peroxide number.
Changes in tryptophane content and in the available lysine content as well as in the degree of solubility of protein in a high-calorific protein-lipid preparation during storage at accelerated autooxidation, were investigated. A considerable reduction in the amino acids content and in protein solubility was observed at the end of the autooxidation process. During the induction period the rate of these...
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