Relative Tryptic Digestion Rates of Food Proteins

N. D. HUNG, M. VAS, E. CSEKE, G. SZABOLCSI

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

The kinetics of tryptic digestion of different food proteins were studied by measuring trichloroacetic acid soluble peptide release and peptide bond splitting either by proton titration at constant pH or by recording the pH drop in nonbuffered suspensions. The theoretical basis of the pH drop assay was described. Application of this method for comparative studies requires complementary determinations of buffering capacities of the samples and the time course of the reference protein digestion. It was shown that milk powder preparations differed in digestion rates by a factor of two and various lots of commercial soy meals differed as much as by a factor of three. Relative digestion rates of some food proteins from different sources could not be characterized by a single figure.

Original languageEnglish
Pages (from-to)1535-1542
Number of pages8
JournalJournal of Food Science
Volume49
Issue number6
DOIs
Publication statusPublished - Nov 1984

    Fingerprint

ASJC Scopus subject areas

  • Food Science

Cite this