EFFECTS OF SUCROSE, STARCH AND OIL ON THE IN VITRO DETERMINATION OF PROTEIN DIGESTIBILITY USING THE IMMOBILIZED DIGESTIVE ENZYME ASSAY (IDEA) SYSTEM

Hyo-Ihl Chang; G. L. CATIGNANI; H. E. SWAISGOOD

doi:10.1111/j.1745-4514.1992.tb00441.x

EFFECTS OF SUCROSE, STARCH AND OIL ON THE IN VITRO DETERMINATION OF PROTEIN DIGESTIBILITY USING THE IMMOBILIZED DIGESTIVE ENZYME ASSAY (IDEA) SYSTEM

Hyo-Ihl Chang, G. L. CATIGNANI, H. E. SWAISGOOD

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

Abstract

ABSTRACT The effects of various food components on the in vitro digestibility of proteins, measured by the immobilized digestive enzyme assay (IDEA) system, were investigated. The digestibility of unprocessed and processed sodium caseinate and soybean protein was examined. Varying concentrations of sucrose (0, 5, 10 and 20%) or starch (0, 0.5, 1 and 2%) had no significant effects on digestibility of protein. Similarly, the presence of emulsified (1% lecithin) vegetable oil (0, 0.5, 1 and 2%) did not affect digestibility. Therefore, these common ingredients of foods did not affect the extent of hydrolysis of the protein samples under the conditions of the IDEA method, suggesting that this assay is suitable for use with complex foods.

Original language	English
Pages (from-to)	133-140
Number of pages	8
Journal	Journal of Food Biochemistry
Volume	16
Issue number	3
DOIs	https://doi.org/10.1111/j.1745-4514.1992.tb00441.x
Publication status	Published - 1992
Externally published	Yes

ASJC Scopus subject areas

Food Science
Biophysics
Pharmacology
Cell Biology

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10.1111/j.1745-4514.1992.tb00441.x

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title = "EFFECTS OF SUCROSE, STARCH AND OIL ON THE IN VITRO DETERMINATION OF PROTEIN DIGESTIBILITY USING THE IMMOBILIZED DIGESTIVE ENZYME ASSAY (IDEA) SYSTEM",

abstract = "ABSTRACT The effects of various food components on the in vitro digestibility of proteins, measured by the immobilized digestive enzyme assay (IDEA) system, were investigated. The digestibility of unprocessed and processed sodium caseinate and soybean protein was examined. Varying concentrations of sucrose (0, 5, 10 and 20%) or starch (0, 0.5, 1 and 2%) had no significant effects on digestibility of protein. Similarly, the presence of emulsified (1% lecithin) vegetable oil (0, 0.5, 1 and 2%) did not affect digestibility. Therefore, these common ingredients of foods did not affect the extent of hydrolysis of the protein samples under the conditions of the IDEA method, suggesting that this assay is suitable for use with complex foods.",

author = "Hyo-Ihl Chang and CATIGNANI, {G. L.} and SWAISGOOD, {H. E.}",

year = "1992",

doi = "10.1111/j.1745-4514.1992.tb00441.x",

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AU - Chang, Hyo-Ihl

AU - CATIGNANI, G. L.

AU - SWAISGOOD, H. E.

PY - 1992

Y1 - 1992

N2 - ABSTRACT The effects of various food components on the in vitro digestibility of proteins, measured by the immobilized digestive enzyme assay (IDEA) system, were investigated. The digestibility of unprocessed and processed sodium caseinate and soybean protein was examined. Varying concentrations of sucrose (0, 5, 10 and 20%) or starch (0, 0.5, 1 and 2%) had no significant effects on digestibility of protein. Similarly, the presence of emulsified (1% lecithin) vegetable oil (0, 0.5, 1 and 2%) did not affect digestibility. Therefore, these common ingredients of foods did not affect the extent of hydrolysis of the protein samples under the conditions of the IDEA method, suggesting that this assay is suitable for use with complex foods.

AB - ABSTRACT The effects of various food components on the in vitro digestibility of proteins, measured by the immobilized digestive enzyme assay (IDEA) system, were investigated. The digestibility of unprocessed and processed sodium caseinate and soybean protein was examined. Varying concentrations of sucrose (0, 5, 10 and 20%) or starch (0, 0.5, 1 and 2%) had no significant effects on digestibility of protein. Similarly, the presence of emulsified (1% lecithin) vegetable oil (0, 0.5, 1 and 2%) did not affect digestibility. Therefore, these common ingredients of foods did not affect the extent of hydrolysis of the protein samples under the conditions of the IDEA method, suggesting that this assay is suitable for use with complex foods.

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EFFECTS OF SUCROSE, STARCH AND OIL ON THE IN VITRO DETERMINATION OF PROTEIN DIGESTIBILITY USING THE IMMOBILIZED DIGESTIVE ENZYME ASSAY (IDEA) SYSTEM

Abstract

ASJC Scopus subject areas

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