Journal
FOOD CHEMISTRY
Volume 289, Issue -, Pages 609-615Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.03.085
Keywords
Alkali concentration; Rice residue protein isolates (RPI); Lysinoalanine (LAL); Amino acid release; Molecular weight (MW); Digestibility; Absorption
Funding
- National Primary Research & Development Plan [2016YFD0401401]
- Primary Research & Development Plan of Jiangsu Province [BE2018311, BE2017308]
- Science and Technology Development Plan of Weifang - Qing Lan Project of Jiangsu province [2018GX095]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
- Weifang Science and Technology Bureau
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The effect of alkali concentration on the digestibility and absorption characteristics of rice residue protein isolates (RPI) and lysinoalanine (LAL) was studied. When NaOH concentration was 0.03 M, the in vitro digestibility of RPI reached a maximum, and when NaOH concentration was higher than 0.03 M, the in vitro digestibility decreased. Alkali treatment reduced the release of all amino acids, especially arginine, lysine, phenylalanine, tyrosine, cysteine, and threonine. LAL only released 2.65-9.28% of the total LAL content, which was mainly combined with longer peptide chains, and the molecular weight was mostly accumulated between 1000 Da and 3000 Da. The experimental model of rats in the small intestine perfusion showed that the high alkali concentration significantly reduced the absorption rate of RPI, and LAL had no specific absorption site in the small intestine of rats, and was not available for intestinal absorption.
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