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Method for improving in vitro digestibility of cereal proteins

A technology of in vitro digestibility and grain protein, applied in the field of agricultural product modification and food nutritional quality, can solve the problems of low protein utilization, waste of grain resources, low protein digestibility, etc.

Inactive Publication Date: 2015-02-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to the low digestibility of grain protein such as corn, rice, and wheat, the protein utilization rate is not high, resulting in the waste of grain resources

Method used

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  • Method for improving in vitro digestibility of cereal proteins
  • Method for improving in vitro digestibility of cereal proteins
  • Method for improving in vitro digestibility of cereal proteins

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 60kg of wheat gluten, add 1200L of water, put it in an ultrasonic reactor, set the ultrasonic output power to 500W, and process it in continuous mode for 30min, dry it after the treatment, and take the dried sample for the determination of in vitro digestibility, wheat The in vitro digestibility of gluten increased from 79.43% to 89.0%.

Embodiment 2

[0019] Weigh 60kg of rice protein, add 1200L of water, place it in an ultrasonic reactor, set the ultrasonic output power to 500W, and process it in continuous mode for 30 minutes, dry it after the treatment, take the dried sample for the determination of in vitro digestibility, rice protein In vitro digestibility increased from 66.5% to 79.5%.

Embodiment 3

[0021] Weigh 60kg of zein, add 1200L of water, put it in an ultrasonic reactor, set the ultrasonic output power to 500W, and treat it in continuous mode for 30min, dry it after the treatment, take the dried sample for the determination of in vitro digestibility, zein In vitro digestibility increased from 78.5% to 89.2%.

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Abstract

The invention relates to a method for improving in vitro digestibility of cereal proteins, belonging to the field of modification of agricultural products and food nutrition quality. According to the method, different cereal proteins can be subjected to ultrasonic treatment and are freeze-dried to obtain proteins with high in vitro digestibility; and the proteins have abundant nutrition and are easy to digest and absorb. The method is scientific and reasonable in process design, and the comprehensive utilization value and the economic benefits of cereal resources can be improved.

Description

[0001] Technical field: The present invention relates to a method for improving the in vitro digestibility of grain protein, which belongs to the field of agricultural product modification and food nutritional quality. Background technique: [0002] Digestibility is the percentage of the part digested and absorbed by animals from food to the total intake. It is one of the important indicators to evaluate the nutritional value of food. Improving the in vitro digestibility of protein is of great significance for improving the nutritional value of protein. Currently, research methods on protein digestion mainly include in vivo digestion and in vitro digestion. The in vivo method is complex, time-consuming and expensive; the in vitro method is relatively simple, fast and reproducible. [0003] Grain protein occupies an important position in human life, and plays an important role in the total requirement of protein. However, due to the low digestibility of grain protein such as c...

Claims

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Application Information

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IPC IPC(8): A23J3/14
Inventor 张晖龙佩齐希光王立钱海峰
Owner JIANGNAN UNIV
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