Benders'dictionary of nutrition and food technology

290lymphocytes See leucocytes.lymphokine See cytokine.lyophilic A solute that has a high affinity for the solvent medium.When the solvent is water the term hydrophilic is used.lyophilisation See freeze drying.lyophobic A solute that has little or no affinity for the solventmedium.When the solvent is water the term hydrophobic is used.lysergic acid The toxin of ergot.lysine An essential amino acid, abbr Lys (K), M r 146.2, pK a 2.16,9.18, 10.79, codons AAPu. Of nutritional importance, since it isthe limiting amino acid in many cereals.lysinoalanine An amino acid formed when proteins are heated ortreated with alkali by reaction between ε-amino group of lysineand dehydroalanine formed from cysteine or serine. Present inmany foods at about 1000 ppm. Although high doses causekidney tubule lesions (nephrocytomegaly) in rats, it is not consideredhazardous to health.lysolecithin lecithin from which the fatty acid at carbon-2 hasbeen removed.lysozyme An enzyme (EC 3.2.1.17) that hydrolyses high molecularweight carbohydrates of bacterial cell walls, and so lysesbacteria. Widely distributed (e.g. in tears); egg white is especiallyrich.lyxoflavin An analogue of riboflavin isolated from human heartmuscle, containing the sugar lyxose; its function is unknown.lyxulose See xylulose.MMA Modified atmosphere. See packaging, modified atmosphere.maasa W. African; shallow fried cakes made from millet orsorghum dough that has been allowed to undergo lactic acid bacterialfermentation for a short time.maatjes See matjes herring.macadamia nut Or Queensland nut, fruit of Macadamiaternifolia.Composition/100 g: (edible portion 31%) water 1.4 g, 3006 kJ(718 kcal), protein 7.9 g, fat 75.8 g (of which 17% saturated, 81%mono-unsaturated, 2% polyunsaturated), carbohydrate 13.8 g(4.6g sugars), fibre 8.6g, ash 1.1g, Ca 85mg, Fe 3.7mg, Mg130 mg, P 188 mg, K 368 mg, Na 5 mg, Zn 1.3 mg, Cu 0.8 mg, Mn4.1mg, Se 3.6µg, vitamin E 0.5 mg, B 1 1.2 mg, B 2 0.16 mg, niacin2.5 mg, B 6 0.28 mg, folate 11 µg, pantothenate 0.8 mg, C 1 mg. A10 g serving (6 nuts) is a source of Mn.macaroni, maccaroncelli See pasta.