title: Effect of degree of hydrolysis on the bioavailability of corn gluten meal hydrolysates.
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.
  
  
  CONCLUSIONS
  Partial hydrolysis of CGM can improve its bioavailability, providing a future protein supplement for protein resources.
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China.
authors.forename: Jian
authors.initials: J
authors.lastname: Jin
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China.|Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China.
authors.forename: Haile
authors.initials: H
authors.lastname: Ma
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China.|Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China.
authors.forename: Cunshan
authors.initials: C
authors.lastname: Zhou
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China.
authors.forename: Min
authors.initials: M
authors.lastname: Luo
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China.
authors.forename: Wan
authors.initials: W
authors.lastname: Liu
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China.
authors.forename: Wenjuan
authors.initials: W
authors.lastname: Qu
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China.|Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China.
authors.forename: Ronghai
authors.initials: R
authors.lastname: He
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China.|Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China.
authors.forename: Lin
authors.initials: L
authors.lastname: Luo
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China.|Faulty of Agriculture, University of Zalingei, P.O. Box 6, Zalingei, Sudan.
authors.forename: Abu El-Gasim A
authors.initials: Ael-G
authors.lastname: Yagoub
mesh_terms: D000821:Animal Feed; D000818:Animals; D001682:Biological Availability; D004032:Diet / Q000662:veterinary*; D004044:Dietary Proteins / Q000737:chemistry / Q000378:metabolism*; D004063:Digestion; D005983:Glutens / Q000737:chemistry / Q000378:metabolism*; D006868:Hydrolysis; D008297:Male; D051381:Rats; D017207:Rats, Sprague-Dawley; D003313:Zea mays
chemical_list: D004044:Dietary Proteins; D005983:Glutens
keywords: bioavailability; corn gluten meal hydrolysate; degree of hydrolysis; in vitro gastro-intestinal digestion; molecular weight distribution