Jian Jin1, Haile Ma1,2, Cunshan Zhou1,2, Min Luo1, Wan Liu1, Wenjuan Qu1, Ronghai He1,2, Lin Luo1,2, Abu El-Gasim A Yagoub1,3. 1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China. 2. Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China. 3. Faulty of Agriculture, University of Zalingei, P.O. Box 6, Zalingei, Sudan.
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.
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.
Authors: Yessie W Sari; Enny Ratnaningsih; Johan P M Sanders; Marieke E Bruins Journal: Appl Microbiol Biotechnol Date: 2016-04-27 Impact factor: 4.813