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Effect of Buffering Capacity on a Commonly Used Assay of Protein Digestibility
Author(s) -
O'HARE W. T.,
CURRY M. C.,
ALLEN J. C.
Publication year - 1984
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.1365-2621.1984.tb12450.x
Subject(s) - protein digestibility , chemistry , chromatography , food science , in vitro , protein quality , enzyme , biochemistry
A commonly used in vitro assay of protein digestibility depends upon the measurement of pH change as the protein is digested by a multi‐enzyme preparation. This report presents evidence demonstrating that the buffering capacity of the protein under assay can have a major effect on the digestibility value assigned using this method. A modification of the assay using an automatic titrator has overcome this problem.