Paper No. FSR92–06 of the Journal Series of the Department of Food Science, North Carolina State University, Raleigh, NC 27695–7624. The use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Research Service of the products named, nor criticism of similar ones not mentioned.
EFFECTS OF SUCROSE, STARCH AND OIL ON THE IN VITRO DETERMINATION OF PROTEIN DIGESTIBILITY USING THE IMMOBILIZED DIGESTIVE ENZYME ASSAY (IDEA) SYSTEM†
Article first published online: 23 FEB 2007
Journal of Food Biochemistry
Volume 16, Issue 3, pages 133–140, June 1992
How to Cite
CHANG, H.I., CATIGNANI, G.L. and SWAISGOOD, H.E. (1992), EFFECTS OF SUCROSE, STARCH AND OIL ON THE IN VITRO DETERMINATION OF PROTEIN DIGESTIBILITY USING THE IMMOBILIZED DIGESTIVE ENZYME ASSAY (IDEA) SYSTEM. Journal of Food Biochemistry, 16: 133–140. doi: 10.1111/j.1745-4514.1992.tb00441.x
- Issue published online: 23 FEB 2007
- Article first published online: 23 FEB 2007
- Received for Publication February 20, 1992; Accepted for Publication July 29, 1992
ABSTRACTThe 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.