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
{"title":"In Vitro Protein Digestibility of Brown Rice after High-Pressure Freeze-Thaw Cycles and Germination-Parboiling Treatments","authors":"Hao Wang, Songming Zhu, H. Ramaswamy, L. Ting, Yong Yu","doi":"10.13031/trans.14314","DOIUrl":null,"url":null,"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.","PeriodicalId":23120,"journal":{"name":"Transactions of the ASABE","volume":"118 1","pages":""},"PeriodicalIF":1.4000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Transactions of the ASABE","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.13031/trans.14314","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRICULTURAL ENGINEERING","Score":null,"Total":0}
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.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
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
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
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.
期刊最新文献
Effectiveness of Nutrient Management for Reducing Phosphorus Losses from Agricultural Areas. Effectiveness of Nutrient Management on Water Quality Improvement: A Synthesis on Nitrate-Nitrogen Loss from Subsurface Drainage. Comparison of Droplet Size, Coverage, and Drift Potential from UAV Application Methods and Ground Application Methods on Row Crops. Experimental Study on Critical Shear Stress of Cohesive Soils and Soil Mixtures Dynamics of Texture Change and in Vitro Starch Digestibility with High-Pressure, Freeze-Thaw Cycle, and Germination-Parboiling Treatments of Brown Rice
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1