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...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.展开更多
Popcorn is a very social food, often shared with others and offered at many major sporting events, concerts, movies, and fairs. However, sharing may not be safe since microorganisms found on hands may be transferred o...Popcorn is a very social food, often shared with others and offered at many major sporting events, concerts, movies, and fairs. However, sharing may not be safe since microorganisms found on hands may be transferred onto the shared popcorn. This study was conducted to determine if bacteria are transferred from hands to popcorn during handling. Over 30 samplings revealed that bacterial transfer to popcorn from hands was very low;however transfer did occur with large variation between subjects. Since hands and surfaces can carry bacteria in situations where food is being shared, transferring bacteria from one person to another person is always a risk.展开更多
文摘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.
文摘Popcorn is a very social food, often shared with others and offered at many major sporting events, concerts, movies, and fairs. However, sharing may not be safe since microorganisms found on hands may be transferred onto the shared popcorn. This study was conducted to determine if bacteria are transferred from hands to popcorn during handling. Over 30 samplings revealed that bacterial transfer to popcorn from hands was very low;however transfer did occur with large variation between subjects. Since hands and surfaces can carry bacteria in situations where food is being shared, transferring bacteria from one person to another person is always a risk.
