Digestibility of proteins from different sources

In vitro protein digestibility can be useful for estimating protein nutritional quality. Eight protein sources were chosen to study in vitro protein digestibility, namely: sodium caseinate, whey, mushrooms, pea, soy, oat, hemp and sea buckthorn. Trypsin was used to achieve the enzymatic hydrolysis a...

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Bibliographic Details
Published in:The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology Food technology, 2020-01, Vol.44 (2), p.43-50
Main Authors: Schimbator, Marina, Culețu, Alina, Susman, Iulia, Duță, Denisa E.
Format: Article
Language:English
Subjects:
Amino acids
Digestibility
Enzymes
Hemp
Hydrolysis
Milk
Mushrooms
Peas
pH effects
Protein sources
Proteins
Sodium
Substrates
Trypsin
Variance analysis
Whey
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Summary:In vitro protein digestibility can be useful for estimating protein nutritional quality. Eight protein sources were chosen to study in vitro protein digestibility, namely: sodium caseinate, whey, mushrooms, pea, soy, oat, hemp and sea buckthorn. Trypsin was used to achieve the enzymatic hydrolysis and the pH-drop technique was employed to determine in vitro protein digestibility. Substrate hydrolysis was rapidly initiated after enzyme addition in the case of pea protein, sodium caseinate, soy and whey proteins, whereas a slower pH decrease was registered in the case of mushroom proteins. The in vitro protein digestibility decreased in the following order: pea (87.2%) > soy (85.9%) > whey (85.6%) > caseinate (85%) > hemp (78.5%) > oat (77.5%) > sea buckthorn (76.2%) > mushrooms (68.2%). The sea buckthorn and mushrooms samples with the lowest protein contents (15.6% and 18.3%, respectively) had the lowest protein digestibility. However, no correlation between protein content and protein digestibility was found.
ISSN:1843-5157
2068-259X
DOI:10.35219/foodtechnology.2020.2.03