Prediction of protein digestibility by an in vitro procedure using human, porcine, and rat pancreatin preparations
1979
Marshall, H.F., Jr | Wallace, G.W. | Satterlee, L.D.
Using human, porcine, and rat pancreatins, 33 foods and food ingredient protein samples were assayed for protein digestibility using an in vitro enzyme procedure. Regression equations were developed which relate apparent rat protein digestibility to the pH of a protein suspension after 20 minutes incubation with pancreatin. When all samples were used to develop the regression equation for each pancreatin, the resulting correlation was low. When regression equations were built for the specific food category assayed, the correlation coefficient improved in many instances. A better prediction of in vitro protein digestibility was obtained when the specific protein category regression was used. Within each enzyme system, the regression equations for the digestibility of animal, combination, and plant proteins were tested for significant differences in slope and intercept with the use of Student's T-test. The digestion of animal proteins was significantly different from the combination and plant proteins for each pancreatin.
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