Bioavailability of Soy Protein and Corn Zein Films
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 casting 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 feeding 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 protein efficiency ratio than the control diet. Furthermore, soy protein films materials had a higher protein efficiency ratio than corn zein.
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 casting 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 feeding 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 protein efficiency ratio than the control diet. Furthermore, soy protein films materials had a higher protein efficiency ratio than corn zein.
Cite this paper
nullL. Matthews, M. Kunkel, J. Acton, A. Ogale and P. Dawson, "Bioavailability of Soy Protein and Corn Zein Films," Food and Nutrition Sciences, Vol. 2 No. 10, 2011, pp. 1105-1113. doi: 10.4236/fns.2011.210148.
nullL. Matthews, M. Kunkel, J. Acton, A. Ogale and P. Dawson, "Bioavailability of Soy Protein and Corn Zein Films," Food and Nutrition Sciences, Vol. 2 No. 10, 2011, pp. 1105-1113. doi: 10.4236/fns.2011.210148.
References
[1] A. H. Brandenburg, C. L. Weller and R. F. Testin, “Edible Films and Coatings from Soy Protein,” Journal of Food Science, Vol. 58, No. 5, 1993, pp. 1086-1089. doi:10.1111/j.1365-2621.1993.tb06120.x [2] J. M. Krochta, “Protein-Based Films and Coatings,” CRC Press, Bocan Raton, 2002. [3] A. Gennadios and C. L. Weller, “Edible Films and Coatings from Wheat and Corn Proteins,” Food Technology, Vol. 44, No. 10, 1990, pp. 63-69. [4] P. Cunningham, A. A. Ogale, P. L. Dawson and J. C. Acton, “Thermal Processing and Tensile Properties of Soy Protein Isolate Films,” Journal of Food Science, Vol. 65, No. 4, 2000, pp. 668-671. doi:10.1111/j.1365-2621.2000.tb16070.x [5] C. Andres, “Natural Edible Coating Has Excellent Moisture and Grease Barrier Properties,” Food Processing, Vol. 45, No. 13, 1984, pp. 48-49. [6] R. C. Baker, J. M. Darfler and D. V. Vadehra, “Prebrowned Fried Chicken. 2. Evaluation of Predust Materials,” Poultry Science, Vol. 51, No. 4, 1972, pp. 1220-1222. [7] H. R. Bolin, “Texture and Crystallization Control in Raisins,” Journal of Food Science, Vol. 41, No. 6, 1976, pp. 1316-1319. doi:10.1111/j.1365-2621.1976.tb01161.x [8] G. G. Watters and J. E. Brekke, “Stabilized Raisins for Dry Cereal Products,” Food Technology, Vol. 15, 1961, pp. 236-238. [9] M. S. Cole, “Method for Coating Dehydrated Food,” US patent 3479191, 1969. [10] “AOAC Official Methods of Analysis,” 14th Edition, Association of Official Analytical Chemists, Washington DC, 1984. [11] J. M. McLauglan, H. G. Anderson, L. Hackler, C. D. Hill, R. G. Jansen, O. K. Murray, G. Sarwar and W. F. Sosulski, “Assessment of Rat Growth Methods for Estimating Protein Quality: Interlaboratory Study,” Journal of the Association of Official Analytical Chemists, Vol. 63, No. 3, 1998, pp. 462-467. [12] G. W. Padua and Q. Wang, “Protein-Based Films and Coatings,” CRC Press, Bocan Raton, 2002. [13] S. Moore and W. H. Stein, “Methods in Enzymology,” Academic Press, New York, 1963. [14] T. E. Hugli and S. Moore, “Determination of the Tryptophan Content of Protein by Ion Exchange Chromatography of Alkaline Hydrolysates,” Journal of Biological Chemistry, Vol. 24, No. 9, 1972, pp. 2828-2834. [15] S. Moore, “On the Determination of Cystine as Cysteic Acid,” Journal of Biological Chemistry, Vol. 238, No. 1, 1963, pp. 235-237. [16] Statistical Analysis System (SAS), 2008, Cary, NC. [17] L. A. Heldman, T. C. Jenkins, J. C. Acton and M. E. Kunkel, “Digestibility of Protein from Powdered Supplements,” M.S. Thesis, Clemson University, Clemson, 1995. [18] T. E. Creighton, “Proteins: Structures and Molecular Properties,” W. H. Freeman and Company, New York, 1993. [19] A. E. Harper, N. J. Benevenga and R. M. Wohlhueter, “Effects of Ingestion of Disproportionate Amounts of Amino Acids,” Physiology Review, Vol. 50, No. 3, 1970, pp. 428-558.
[1] A. H. Brandenburg, C. L. Weller and R. F. Testin, “Edible Films and Coatings from Soy Protein,” Journal of Food Science, Vol. 58, No. 5, 1993, pp. 1086-1089. doi:10.1111/j.1365-2621.1993.tb06120.x [2] J. M. Krochta, “Protein-Based Films and Coatings,” CRC Press, Bocan Raton, 2002. [3] A. Gennadios and C. L. Weller, “Edible Films and Coatings from Wheat and Corn Proteins,” Food Technology, Vol. 44, No. 10, 1990, pp. 63-69. [4] P. Cunningham, A. A. Ogale, P. L. Dawson and J. C. Acton, “Thermal Processing and Tensile Properties of Soy Protein Isolate Films,” Journal of Food Science, Vol. 65, No. 4, 2000, pp. 668-671. doi:10.1111/j.1365-2621.2000.tb16070.x [5] C. Andres, “Natural Edible Coating Has Excellent Moisture and Grease Barrier Properties,” Food Processing, Vol. 45, No. 13, 1984, pp. 48-49. [6] R. C. Baker, J. M. Darfler and D. V. Vadehra, “Prebrowned Fried Chicken. 2. Evaluation of Predust Materials,” Poultry Science, Vol. 51, No. 4, 1972, pp. 1220-1222. [7] H. R. Bolin, “Texture and Crystallization Control in Raisins,” Journal of Food Science, Vol. 41, No. 6, 1976, pp. 1316-1319. doi:10.1111/j.1365-2621.1976.tb01161.x [8] G. G. Watters and J. E. Brekke, “Stabilized Raisins for Dry Cereal Products,” Food Technology, Vol. 15, 1961, pp. 236-238. [9] M. S. Cole, “Method for Coating Dehydrated Food,” US patent 3479191, 1969. [10] “AOAC Official Methods of Analysis,” 14th Edition, Association of Official Analytical Chemists, Washington DC, 1984. [11] J. M. McLauglan, H. G. Anderson, L. Hackler, C. D. Hill, R. G. Jansen, O. K. Murray, G. Sarwar and W. F. Sosulski, “Assessment of Rat Growth Methods for Estimating Protein Quality: Interlaboratory Study,” Journal of the Association of Official Analytical Chemists, Vol. 63, No. 3, 1998, pp. 462-467. [12] G. W. Padua and Q. Wang, “Protein-Based Films and Coatings,” CRC Press, Bocan Raton, 2002. [13] S. Moore and W. H. Stein, “Methods in Enzymology,” Academic Press, New York, 1963. [14] T. E. Hugli and S. Moore, “Determination of the Tryptophan Content of Protein by Ion Exchange Chromatography of Alkaline Hydrolysates,” Journal of Biological Chemistry, Vol. 24, No. 9, 1972, pp. 2828-2834. [15] S. Moore, “On the Determination of Cystine as Cysteic Acid,” Journal of Biological Chemistry, Vol. 238, No. 1, 1963, pp. 235-237. [16] Statistical Analysis System (SAS), 2008, Cary, NC. [17] L. A. Heldman, T. C. Jenkins, J. C. Acton and M. E. Kunkel, “Digestibility of Protein from Powdered Supplements,” M.S. Thesis, Clemson University, Clemson, 1995. [18] T. E. Creighton, “Proteins: Structures and Molecular Properties,” W. H. Freeman and Company, New York, 1993. [19] A. E. Harper, N. J. Benevenga and R. M. Wohlhueter, “Effects of Ingestion of Disproportionate Amounts of Amino Acids,” Physiology Review, Vol. 50, No. 3, 1970, pp. 428-558.