Effect of degree of hydrolysis on the bioavailability of corn gluten meal hydrolysates. (26th November 2014)

• Record Type: Journal Article
• Authors: Jin, Jian; Ma, Haile; Zhou, Cunshan; Luo, Min; Liu, Wan; Qu, Wenjuan; He, Ronghai; Luo, Lin; Yagoub, Abu El‐Gasim A.
• Is Part Of: Journal of the science of food and agriculture. Volume 95:Number 12(2015:Sep. 15)
• Page Start: 2501
• Page End: 2509
• Publication Date: 2014-11-26
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6982
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa6982-abs-0001"> <title>Abstract</title> <sec id="jsfa6982-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa6982-para-0001">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.</p> </sec> <sec id="jsfa6982-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa6982-para-0002">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 (<italic>P</italic> &lt; 0.05). The results of <italic>in vitro</italic> gastro‐intestinal digestion showed that the molecular weight distribution and amino acid composition among different DHs resulted in variances in bioavailability.</p> </sec> <sec id="jsfa6982-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p id="jsfa6982-para-0003">Partial hydrolysis of CGM can improve its bioavailability, providing a future protein supplement for protein resources.© 2014 Society of Chemical Industry</p> </sec> </abstract>