In vitro amino acid digestibility of food proteins as measured by the digestion cell technique

Plant Foods for Human Nutrition
L SavoieG Parent

Abstract

The digestibility of proteins and individual amino acids of nineteen selected foods was determined by an in vitro assay. Samples were hydrolysed with pepsin for 30 minutes in an acidic medium; the pH was then raised to 7.5 and the mixture poured into the dialysis bag (molecular weight cut-off 1000) of a digestion cell with pancreatin. Digestion products, mixtures of free amino acids and low molecular weight peptides which pass through the dialysis membrane, were collected for 6 hours by sodium phosphate buffer circulation. All proteins from animal sources displayed a digestibility similar to casein, except for breakfast sausage. Vegetable proteins showed intermediate digestibility, except for cereals (lower) or peanut butter (higher). Target amino acids of enzymes were generally more readily hydrolysed. However, compared to other animal proteins, glycine in milk products, valine, isoleucine, methionine and lysine in breakfast sausage and hot dog, and histidine in tuna were more easily released. Overheating of non-fat dried milk not only reduced the lysine digestibility, but also that of methionine, phenylalanine, histidine and cystine. Among vegetable proteins, wheat products were characterized by a relatively greater release o...Continue Reading

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Citations

Jan 1, 1989·Plant Foods for Human Nutrition·C E BodwellF E McDonough
Oct 1, 1990·Plant Foods for Human Nutrition·L Savoie, R Charbonneau
Nov 1, 1991·The Journal of Dairy Research·T Desrosiers, L Savoie
Mar 1, 1993·The British Journal of Nutrition·P ValetteL Savoie
Oct 25, 2002·International Journal of Food Sciences and Nutrition·C HoeblerJ-L Barry
Mar 21, 2015·Clinical Nutrition : Official Journal of the European Society of Parenteral and Enteral Nutrition·Yvette C LuikingSjors Verlaan
Jun 25, 2013·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Jin Fu, Yanshan Cui
May 6, 2017·Journal of Animal Science and Biotechnology·Ewa Święch
Jun 26, 2004·Journal of Animal Science·Y QiaoT A T G van Kempen

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