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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
| Content Provider | Scilit |
|---|---|
| Author | Tavano, Olga Luisa Neves, Valdir Augusto Júnior, Sinézio Inácio Da Silva |
| Copyright Year | 2016 |
| Description | Journal: Food Research International 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. |
| Related Links | https://repositorio.unesp.br/bitstream/11449/162193/1/WOS000388775500082.pdf |
| Ending Page | 763 |
| Page Count | 8 |
| Starting Page | 756 |
| ISSN | 09639969 |
| DOI | 10.1016/j.foodres.2016.10.005 |
| Journal | Food Research International |
| Volume Number | 89 |
| Language | English |
| Publisher | Elsevier BV |
| Publisher Date | 2016-11-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: Food Research International Agriculture and Animal Production In Vitro Digestibility Protein Digestibility Protein Fractions |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
