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Improving in vitro protein digestibility and determining protein nutritional quality by modelling [electronic resource] /

by Clark, Damian Reynard

Abstract (Summary)
Casein, sorghum, cowpea, extruded sorghum, and extruded cowpea samples were treated with bile salts and solublized and non-solublized fractions were separated by TCA precipitation. Digested samples were then analyzed for protein content in TCA experiments over a 6-hour time period. Bile salts were not effective in improving in vitro protein digestion. Simultaneous proteolysis and dialysis were also used as a method of in vitro protein digestion. Digestibility was measured at 2, 4, 6, 8, and 12-hour time periods by analyzing dialysates for protein content and amino acid profile. Amino acid profiles were obtained from High Performance Liquid Chromatography (HPLC). Protein quality of dialyzed samples was determined from protein and amino acid analysis. PDCAAS values were calculated and compared to that of in vivo findings. In vitro enzymatic digestion can be a reliable tool in determining overall protein nutritional quality.
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School:The University of Georgia

School Location:USA - Georgia

Source Type:Master's Thesis

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