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Richard D King
University of Reading U.K.
Agriculture, Biological Sciences & Forestry

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In Vitro Digestibility of Plastein Gel Prepared from Peptic Digest of Casein Suwedo Hadiwiyoto; Richard D King
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.18

Abstract

In vitro digestibility of plastein prepared from casein hydrolyzate was evaluated using proteolytic enzymes. Pancreatin was the most effective digestion enzyme, followed by trypsin, α-chymotrypsin, and pepsin was the least effective. The in vitro digestibility of plastein was higher than that of casein. Amino acid analysis of plastein showed that plastein was rich in glycine, leucine, methionine, and histidine. The amino acid pattern of plastein was remarkably similar to FAO/WHO/UNU standard for amino acid requirements.
Co-Authors Suwedo Hadiwiyoto