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the global demographics are undergoing tremendous changes. By
2050-
, the world's population is expected to reach
97
billion, and the growing demand for high-quality nutritional products, especially for the elderly, will undoubtedly put enormous pressure on food production and protein supply. To meet this demand, manufacturers combine plant and animal proteins to explore innovative ways to efficiently utilize available proteins. The biggest challenge in this move is how to use the correct properties of proteins (structure, texture, flavor, digestion) to develop high-quality protein products without increasing their carbon footprint.Everyone needs protein older people need a diet that contains enough high-digestive protein to maintain muscle consumption, and other consumers need foods that help control weight and reduce the risk of obesity, for which high-efficiency protein products are especially important because of their high satiety after consumption.protein has great advantages, high protein content products are not ideal in the senses: liquid products are too viscous to swallow, solid products are not chewy. This can also occur in low-fat products that replace lipids with proteins. In order to increase consumer acceptance of high-protein products, controlling their viscosity and texture is critical, highlighting the need to reduce the viscosity of liquid products and improve the overall taste of liquid and solid products.Optimal digestionfood manufacturers are looking for high-quality proteins from other sources, such as plants, algae and insects, to meet the growing demand for protein. The industry is also increasingly interested in pea proteins made up of high-quality amino acids. However, digestion is also important. Using
Nizo
'
SIMPHYD latform
in-body simulation of the digestive behavior of food in the stomach, pea protein digestion rate was compared with whey and casein. Whey protein hardly increases viscosity in the stomach and is easy to degrade, making it easy to absorb, making it the ideal food for rapid muscle recovery ("fast" dietary protein). In contrast, casein becomes more viscous, slowly breaking down and absorbing, making it more suitable for long-term recovery ("slow" dietary protein). Compared to whey and casein, pea protein is right in the middle, and its viscosity increases and breaks down faster than casein, but slower than whey. In other words, it is a medium-digestion protein that is essential when developing products that promote rapid recovery after exercise or help maintain long-term muscle function.experiments in thelaboratory animals are sometimes used to test the digestion rate of food in the body. The small intestine is the main place for food digestion, which is the main reason why we chose the small intestine as the ideal place to measure the digestion rate of human protein.the role of the small intestine in the body is critical,
90%
of the nutrients are absorbed by the small intestine mucous membranes and the small intestine produces important signals that control the body's metabolism and immune system. There is growing scientific evidence that intestinal bacteri group disorders can lead to many diseases, including metabolic and immune diseases such as obesity, diabetes, and inflammatory diseases. Most studies have focused on fecal microbes in the large intestine, with little attention paid to the role of gut microbes in the small intestine. However, taking samples from the small intestine is a highly invasive process that requires catheterization in the esopause and stomach.In
Nizo
, the problem of sampling in the small intestine was recently solved through the development of
IntelliCap
(small intestine sampling minimally invascted surgery). The measuring device, which is certified by
CE
for drug delivery, real-time measurements of temperature and
pH
values in the gastrointestinal tract, is also approved for fluid inhalation. As a result,
IntelliCap CR
can now also be applied to samples of intestinal bacteria.
Medimetrics
personalized drug company developed sampling devices, these capsule-type devices only
11
-
26mm
, has proved to be an effective means of measuring microorganisms in the small intestine, and it is possible to complete the small intestine digestion protein activity measurements, can more accurately assess protein digestion and the quality of different proteins.protein processing just as the source of the protein can affect its digestion rate, the processing method also affects the digestion rate of the protein, thus affecting the quality of the protein.
Go4Dairy
a newly launched research project that focuses on the nutritional value of proteins and the effects of glycosylation. In the literature, the negative effects of Myrad products and health, including allergies to the immune system, reduced digestion, and especially reduced bio-utilization of lysine, can cause changes in gut bacteria and even cancer.
Go4Dairy aims
reduce and control the glycosylation of proteins to optimize their nutritional value.future proteinhigh-quality protein is very important in our diet and is the key to healthy aging. Given the protein shortage that humans are about to face, current technological developments in plant protein structure, texture, taste and digestion are key to creating a sustainable protein supply for a growing world population.source of this article is
FOODAILY
Daily Food Network, if reproduced please indicate the source, violators must be investigated.