Bioavailability of Soy Protein and Corn Zein Films英文文献资料.docVIP

Food and Nutrition Sciences, 2011, 2, 1105-1113 1105 doi:10.4236/fns.2011.210148 Published Online December 2011 (http://www.SciRP.org/journal/fns) Bioavailability of Soy Protein and Corn Zein Films Laura B. Matthews 1 , M. Elizabeth Kunkel 1 , James C. Acton 1 , Amod A. Ogale 2 , Paul L. Dawson 1 1 Department of Food Science and Human Nutrition, Clemson University, Clemson, USA; Department of Chemical Engineering, 2 Clemson University, Clemson, USA. Email: pdawson@ Received July 24 , 2011; revised October 11 , 2011; accepted October 19 , 2011. th th th ABSTRACT The in vivo bioavailability of soy protein isolates and corn zein film material before and after film formation by heat/ pressure was determined. The in vitro digestibility of corn zein before and after film formation was also measured. Films were produced from anhydrous protein with 30% glycerol added using a heat-press method with no use of cast- ing solvents or cross-linking agents. Corn zein raw and film material were ground under liquid nitrogen then digested in two enzyme-acid cocktails with free amino acid analysis before and after digestion. The protein efficiency ratio and net protein ratio were determined for both zein and soy protein using a weanling Sprague-Dawley descended rat feed- ing study. The in vitro digestibility study indicated that the non-heat pressed corn zein was more digestible than the heat pressed zein. However, the in vivo results indicated that corn and soy protein were equally bioavailable whether they were derived from film mixture prior to or after film formation. Both corn zein and soy protein material had lower pro- tein efficiency ratio than the control diet. Furthermore, soy protein films materials had a higher protein efficiency ratio than corn zein. Keywords: Bioavailability, Bio-Based Films, Edi