In Vitro Protein Digestibility of Brown Rice after High-Pressure Freeze-Thaw Cycles and Germination-Parboiling Treatments

IF 1.4 4区 农林科学 Q3 AGRICULTURAL ENGINEERING Transactions of the ASABE Pub Date : 2021-01-01 DOI:10.13031/trans.14314
Hao Wang, Songming Zhu, H. Ramaswamy, L. Ting, Yong Yu
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引用次数: 4

Abstract

HighlightsFTC-4 treated brown rice showed better protein digestibility.BR-AAS was used to evaluate the nutritive value of released free amino acids.G24P treated brown rice is recommended to supplement amino acid intake in a daily diet.Abstract. The objective of this study was to evaluate the in vitro protein digestibility of brown rice (BR) after high-pressure (HP), freeze-thaw cycle (FTC), and germination-parboiling (GP) treatments. Four-cycle freeze-thaw (FTC-4) treatment enhanced digestibility, and all treated BR released more essential and total amino acids after digestion. To evaluate the nutritive value of free amino acids released after digestion (on the premise of the same intake of BR products), a BR amino acid score (BR-AAS) was used, based on the patterns of protein digestibility-corrected amino acid scores with modifications. Results suggested that BR treated with 24 h of germination followed by 10 min of parboiling (G24P) was a better choice for supplementing amino acid intake in a daily diet. All treatments resulted in decreased protein solubility, which was negatively correlated with surface hydrophobicity and disulfide bond contents. The HP, FTC, and GP treatments affected certain protein properties, which was helpful in explaining the differences in protein digestibility of BR. Changes in other constituents were considered important with respect to the treatment influence on protein digestibility. Keywords: Brown rice, Freeze-thaw cycles, Germination-parboiling, High-pressure, Protein in vitro digestibility.
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高压冻融循环和萌发-煮熟处理对糙米体外蛋白质消化率的影响
经ftc -4处理的糙米具有较好的蛋白质消化率。采用br -原子吸收光谱法评价释放的游离氨基酸的营养价值。建议用G24P处理糙米补充日粮中氨基酸的摄入量。本研究旨在评价高压(HP)、冻融循环(FTC)和萌发-沸腾(GP)处理后糙米(BR)的体外蛋白质消化率。四循环冻融(FTC-4)处理提高了BR的消化率,所有处理的BR消化后释放的必需氨基酸和总氨基酸都更多。为了评估消化后释放的游离氨基酸的营养价值(在相同BR产品摄入量的前提下),采用BR氨基酸评分(BR- aas),基于修正后的蛋白质消化率修正氨基酸评分模式。结果表明,BR萌发24 h后再煮10 min (G24P)是补充日粮氨基酸摄入量的较好选择。所有处理均导致蛋白质溶解度降低,并与表面疏水性和二硫键含量呈负相关。HP、FTC和GP处理影响了某些蛋白质特性,这有助于解释BR蛋白质消化率的差异。对于处理对蛋白质消化率的影响,其他成分的变化被认为是重要的。关键词:糙米,冻融循环,萌发-半煮,高压,蛋白质体外消化率
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来源期刊
Transactions of the ASABE
Transactions of the ASABE AGRICULTURAL ENGINEERING-
CiteScore
2.30
自引率
0.00%
发文量
0
审稿时长
6 months
期刊介绍: This peer-reviewed journal publishes research that advances the engineering of agricultural, food, and biological systems. Submissions must include original data, analysis or design, or synthesis of existing information; research information for the improvement of education, design, construction, or manufacturing practice; or significant and convincing evidence that confirms and strengthens the findings of others or that revises ideas or challenges accepted theory.
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