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- Title
Effect of degree of hydrolysis on the bioavailability of corn gluten meal hydrolysates.
- Authors
Jin, Jian; Ma, Haile; Zhou, Cunshan; Luo, Min; Liu, Wan; Qu, Wenjuan; He, Ronghai; Luo, Lin; Yagoub, Abu El‐Gasim A.
- Abstract
BACKGROUND Under the situation that the shortage of proteins and large quantity of corn gluten meal ( CGM), which is a superior protein resource, is under-exploited, the enzymatic hydrolysis of CGM was employed to improve its bioavailability because of its special amino acid composition. RESULTS The apparent faecal digestibility and true faecal digestibility of all corn gluten meal hydrolysates ( CGMHs) decreased in varied amounts compared with those of CGM. However, the protein efficiency ratio, the net protein ratio, the biological value, and the net protein utilization of the CGMHs with degree of hydrolysis ( DH) of 4.94% and with DH of 10.06% increased significantly ( P < 0.05). The results of in vitro gastro-intestinal digestion showed that the molecular weight distribution and amino acid composition among different DHs resulted in variances in bioavailability. CONCLUSION Partial hydrolysis of CGM can improve its bioavailability, providing a future protein supplement for protein resources.© 2014 Society of Chemical Industry
- Subjects
HYDROLYSIS; BIOAVAILABILITY; CORN gluten; AMINO acids; MOLECULAR weights; DEAMINATION
- Publication
Journal of the Science of Food & Agriculture, 2015, Vol 95, Issue 12, p2501
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.6982