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In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions.
- Source :
-
Food Research International . Nov2016 Part 1, Vol. 89, p756-763. 8p. - Publication Year :
- 2016
-
Abstract
- Seven different in vitro methods to determine the protein digestibility for chickpea proteins were considered and also the application of these methodologies for calculating PDCAAS (protein digestibility-corrected amino acid score), seeking their correlations with the in vivo methodology. In vitro digestibility of raw and heated samples were determined using pepsin-pancreatin hydrolysis, considering soluble nitrogen via Kjeldahl (ppKJ) and hydrolysed peptide linkages using trinitrobenzenesulfonic acid and o-phthaldialdehyde. In vitro digestibility was also determined using trypsin, chymotrypsin and peptidase (3-Enz) or trypsin, chymotrypsin, peptidase and pronase solution (4-Enz). None of the correlations between in vitro and in vivo digestibilities were significant (at p < 0.0500), but, strong correlations were observed between PDCAAS calculated by in vitro and in vivo results. PDCAAS-ppKJ, PDCAAS-3-Enz and PDCAAS-4-Enz presented the highest correlations with in vivo method, r = 0.9316, 0.9442 and 0.9649 ( p < 0.0500), respectively. The use of in vitro methods for calculating PDCAAS may be promising and deserves more discussions. [ABSTRACT FROM AUTHOR]
- Subjects :
- *CHICKPEA
*PROTEOLYSIS
*PEPSIN
*PANCREATIN
*PEPTIDES
Subjects
Details
- Language :
- English
- ISSN :
- 09639969
- Volume :
- 89
- Database :
- Academic Search Index
- Journal :
- Food Research International
- Publication Type :
- Academic Journal
- Accession number :
- 119176835
- Full Text :
- https://doi.org/10.1016/j.foodres.2016.10.005