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Method for characterizing digestibility of protein in food in vitro

A protein digestibility and food technology, applied in the field of in vitro biomimetic simulated digestion, to achieve the effect of wide application value

Inactive Publication Date: 2018-08-21
COFCO NUTRITION & HEALTH RES INST
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Problems solved by technology

[0011] For this reason, the technical problem to be solved by the present invention is to provide a method for characterization of protein digestibility in food in vitro, which can simultaneously evaluate the nutritional value of food by means of the scores of amino acids obtained, so as to solve the problem of in vitro evaluation in the prior art. Problems with the Protein Digestibility Method

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  • Method for characterizing digestibility of protein in food in vitro
  • Method for characterizing digestibility of protein in food in vitro
  • Method for characterizing digestibility of protein in food in vitro

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Embodiment Construction

[0035] The integrated gastrointestinal bionic system of the present invention, which integrates gastrointestinal shape bionics, motion bionics, and digestive environment bionics, is formed by using a human bionic esophagus-stomach-duodenum-small intestine silicone model to install and form according to the position and movement mode of the human body. The human bionic esophagus-stomach-duodenum-small intestine silicone model has been described and recorded in Chinese patents 201710694021.1 and 201721013356.4.

[0036] Such as figure 1 The schematic diagram of the bionic human esophagus-stomach-duodenum-small intestine silicone model shown in the present invention provides a method for preparing a flexible human esophagus, stomach, duodenum and small intestine integrated model, including the following steps:

[0037] [S1] Scan the internal and external structures of human esophagus, stomach, duodenum and small intestine, and make bionic esophagus 1, bionic stomach 2, bionic duo...

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Abstract

The invention belongs to the technical field of in-vitro bionic simulation of digestion and particularly relates to a method for characterizing digestibility of protein in food in vitro. According tothe method, the total content of free amino acids before and after food digestion is detected, and content change of free amino acids produced during actual digestion is taken as a characteristic index of protein digestion. According to the method, through detection of conventional amino acid content, total amino acid mass replaces intake indirectly represented with a kjeldah method after proteindigestion in the prior art, and the content of amino acids produced after protein digestion can be more accurately represented. Besides, with the characterization method, 21 common amino acids can bescored for evaluation of the nutritional value of food, and the application value is wider.

Description

technical field [0001] The invention belongs to the technical field of in vitro bionic simulation digestion, and in particular relates to a method for characterizing protein digestibility in food in vitro. Background technique [0002] Protein is the material basis of all life, and every cell of every organism is composed of proteome. For our human body, protein accounts for about 16% of body weight. It is not only the basic material for constructing tissues and cells, but also closely connected with various forms of life activities. Food is the main source of protein for the human body. However, protein in food must be digested in the stomach and intestines before it can be absorbed and utilized by our body. Therefore, evaluating the digestibility and amino acid score of protein in food is of great significance for evaluating the nutritional value of food. [0003] Protein digestibility refers to the ratio of the nitrogen absorbed by the human body from protein to the tot...

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Application Information

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IPC IPC(8): G01N33/02
CPCG01N33/02
Inventor 孟金凤陈晓东董志忠王勇应剑陈然
Owner COFCO NUTRITION & HEALTH RES INST
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