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

Luo, Lin; Yagoub, Abu El-Gasim A; Jin, Jian; Ma, Haile; Zhou, Cunshan; Luo, Min; Liu, Wan; Qu, Wenjuan; He, Ronghai

doi:10.1002/jsfa.6982

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

Author(s): Jian Jin ¹ , Haile Ma ¹ ^, ² , Cunshan Zhou ¹ ^, ² , Min Luo ¹ , Wan Liu ¹ , Wenjuan Qu ¹ , Ronghai He ¹ ^, ² , Lin Luo ¹ ^, ² , Abu El-Gasim A Yagoub ¹ ^, ³

Publication date (Electronic): Sep 2015

Journal: Journal of the science of food and agriculture

Publisher: Wiley-Blackwell

Keywords: bioavailability, corn gluten meal hydrolysate, degree of hydrolysis, in vitro gastro-intestinal digestion, molecular weight distribution

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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.

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Journal ID (iso-abbrev): J. Sci. Food Agric.

Title: Journal of the science of food and agriculture

Publisher: Wiley-Blackwell

ISSN (Electronic): 1097-0010

ISSN (Print): 0022-5142

Publication date (Electronic): Sep 2015

Volume: 95

Issue: 12

Affiliations

[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.

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DOI: 10.1002/jsfa.6982

PubMed ID: 25367020

SO-VID: d1a6473c-8504-4068-a0e1-0e19e84f9aa9

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Keywords: in vitro gastro-intestinal digestion,molecular weight distribution,degree of hydrolysis,corn gluten meal hydrolysate,bioavailability

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Keywords: in vitro gastro-intestinal digestion, molecular weight distribution, degree of hydrolysis, corn gluten meal hydrolysate, bioavailability

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

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