期刊
FOOD CHEMISTRY
卷 404, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.134720
关键词
Digestibility; In vitro DIAAS; Total amino acids; In vitro digestion; Liquid chromatography -mass spectrometry; Protein hydrolysis
The FAO recommends the use of the digestible indispensable amino acid score (DIAAS) to determine protein quality in foods. In this study, the researchers applied the INFOGEST in vitro digestion protocol and compared the results with in vivo data. The findings showed a good agreement between the in vitro and in vivo results.
The FAO recommends the digestible indispensable amino acid score (DIAAS) to determine protein quality in foods, preferably tested in vivo. Here, the INFOGEST in vitro digestion protocol was applied and supplemented with an analytical workflow allowing the assessment of protein digestibility and DIAAS calculation. The protocol was applied to selected samples WPI, zein, collagen, black beans, pigeon peas, All-Bran (R), and peanuts. The total protein digestibility, digestibility of individual amino acids (AA), and DIAAS values were established and compared with in vivo data for the same substrates. Total protein digestibility (total Nitrogen, r = 0.7, P < 0.05; primary amines (OPA), r = 0.6, P < 0.02; total AA, r = 0.6, P < 0.02) and digestibility of individual AA (r = 0.6, P < 0.0001) were in good agreement, between in vitro and in vivo, with a mean difference of 1.2 %. In vitro DIAAS was highly correlated with DIAAS obtained from in vivo true ileal digestibility values (r = 0.96, R2 = 0.89, P < 0.0001) with a mean difference of 0.1 %.
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