Redirect... I think you got your answer, OP. Some of us homebrewers say no difference. Some say it is a 1 point difference but not a fermenability thing, a foam/foam retention thing. And you can gage that 1 point by comparing it to reducing HSA being 50 points.
I'll take this in a slightly different direction and make an argument for the Maillard reactions @ mash-out. When I first started, I used to do single infusion mashes; now I typically do a triple-step mash. In so doing, I noticed a pretty dramatic impact on color development (Maillard rxns) as I'd step to higher temps. So now I mash-out to ~170, just to get that deep, rich color (and those yummy melanoidins); alternately, I usually skip the mash-out if I'm trying to brew something @ very low SRM.