Glycyl-glycyl-glycine
Glycyl-glycyl-glycine serves as a nutritional fortifier to supplement amino acids
Dairy products
Application scenarios: Modified milk, fermented milk, milk powder (such as adult milk powder, milk powder for middle-aged and elderly people).
Function: Triglycine can be rapidly hydrolyzed into glycine, supplementing essential non-essential amino acids for the human body. For instance, adding 0.2-0.3g/kg to high-protein modified milk can enhance the amino acid score of protein (especially for milk protein with a lower glycine content) and improve nutritional balance.
Case: A certain brand of milk powder for middle-aged and elderly people increased the glycine content in the product from 1.2g/100g to 1.8g/100g by adding triglycine, which better meets the amino acid metabolic requirements of the elderly.
Grain products and baked goods
Application scenarios: bread, biscuits, breakfast cereal, instant noodle seasoning packets.
Function: In grain processing, triglycine can make up for the deficiency of glycine content in grains such as wheat and corn (the glycine content in natural grains is approximately 0.8-1.2g per 100g of protein). For instance, adding 0.1-0.2g/kg to the bread flour not only enhances its nutrition but also improves the water-holding capacity of the dough, making the baked products softer.
Case: A certain brand of instant oatmeal was added with triglycine and other essential amino acids, which increased the protein digestibility Corrected amino acid score (PDCAAS) of the product from 0.75 to 0.92, approaching the standard of high-quality protein.
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