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Fiber Constituents and Fibrous Food Residue Effects on the In Vitro Enzymatic Digestion of Protein
Author(s) -
GAGNE C. M.,
ACTON J. C.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14885.x
Subject(s) - chemistry , casein , food science , pectin , bran , residue (chemistry) , fiber , digestion (alchemy) , lignin , dietary fiber , in vitro , neutral detergent fiber , biochemistry , chromatography , organic chemistry , raw material
In vitro digestibility of casein was significantly (P < 0.05) reduced as the fiber weight‐to‐protein weight ratio increased from 0.0:1.0 to 1.0:1.0 for isolated fiber constituents and fibrous food residues. For casein digestibility in the presence of fiber constituents, the reduction ranked in the following order: karaya gum > xylan > pectin > lignin > holocellulose. The order of reduction by fibrous food residues ranked as follows: kernel corn > blackeye pea > broccoli > brown rice > wheat bran. Gel filtration profiles of casein hydrolysates were generally not affected by the fiber constituents whereas significant alterations to greater molecular weight peptides occurred in the presence of food residues. The data supported the interaction of dietary fiber components by interference of the enzyme‐substrate complex formation in proteolytic digestion.