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Effect of degree of hydrolysis on the bioavailability of corn gluten meal hydrolysates.

Journal of the science of food and agriculture (2014-11-05)
Jian Jin, Haile Ma, Cunshan Zhou, Min Luo, Wan Liu, Wenjuan Qu, Ronghai He, Lin Luo, Abu El-Gasim A Yagoub
ABSTRACT

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. 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. Partial hydrolysis of CGM can improve its bioavailability, providing a future protein supplement for protein resources.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
L-Tryptophan, reagent grade, ≥98% (HPLC)
Sigma-Aldrich
L-Tryptophan, from non-animal source, meets EP, JP, USP testing specifications, suitable for cell culture, 99.0-101.0%
Sigma-Aldrich
L-Tryptophan, BioUltra, ≥99.5% (NT)