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24 .   In vitro chemical procedures to estimate amino acid digestibility in soybean

Authors: A. Căpriţă, Rodica Căpriţă


Abstract:

Protein digestibility is a major index of protein quality because a certain amount of amino-acids may be present in a food and it may not necessarily be available to the organism to provide nourishment safety, quality and public health. A simple, fast and inexpensive chemical method for protein digestibility determination is the KOH-solubility test. The protein that is soluble in 0.2% KOH is the indigestible fraction and therefore the digestible quantity of protein may be calculated as the difference between the protein in the sample and the soluble protein. The percentage of soluble protein from total protein decreases to 60% when the proteins are denatured.

Keywords: protein, digestibility, soybean

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