Digestibility of proteins from different sources

Marina Schimbator; Alina Culețu; Iulia Susman; Denisa E. Duță

doi:10.35219/foodtechnology.2020.2.03

Marina Schimbator National Institute of Research & Development for Food Bioresources – IBA Bucharest
Alina Culețu National Institute of Research & Development for Food Bioresources – IBA Bucharest
Iulia Susman National Institute of Research & Development for Food Bioresources – IBA Bucharest
Denisa E. Duță National Institute of Research & Development for Food Bioresources – IBA Bucharest

DOI: https://doi.org/10.35219/foodtechnology.2020.2.03

Keywords: protein digestibility, in vitro, whey, sea buckthorn, caseinate, mushrooms

Abstract

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.

Downloads

Download data is not yet available.