[Change in the level of available lysine under the action of moisture and different types of carbohydrates in the thermal processing of casein and sunflower protein products].

Casein, notfat seed meal and extract of the sunflower notfat seed meal were exposed to the effects of moisture, glucose, lactose and saccharose under different thermal conditions to study the degree to which the level of the available lysine falls in all of the study products under the effect of the mentioned factors. Differences in the action of the factors and conditions of technological treatment revealed by the present investigations on the biological value of the protein products justify emphasizing the importance of choosing adequate parameters for each product, together with the need for considering the complexity of physico-chemical and conformable characteristics of the product.