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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
(Elsevier B.V., 2016-11-01)
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 ...
Effect of different diets on digestive enzyme activities, in vitro digestibility, and midgut gland structure in juvenile crayfish, Cherax quadricarinatus
(Wiley Blackwell Publishing, Inc, 2016-10-17)
This study investigated the effects of food quality on digestive enzyme activities, in vitro protein digestibility and histological traits of the midgut gland in juvenile crayfish Cherax quadricarinatus. Animals of a wide ...
Nutritional quality evaluation of Whitemouth croaker (Micropogonias furnieri) protein isolate
(2014-01-01)
Purpose: The purpose of this study was to isolate Whitemouth croaker protein by alkaline solubilization process and evaluate their nutritional quality to evaluate the bioavailability of essential amino acids. Design/meth ...
The Importance Of Heat Against Antinutritional Factors From Chenopodium Quinoa Seeds
(SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOSCAMPINAS, 2015)
In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2007)
Prediction of crude protein digestibility of animal by-product meals for dogs by the protein solubility in pepsin method
(Journal of Nutritional Science, 2014)
Animal by-product meals have large variability in crude protein (CP) content and digestibility. In vivo digestibility procedures are precise but laborious, and in vitro methods could be an alternative to evaluate and ...
Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012-09-01)
O baru (Dipteryx alata Vog.) é uma leguminosa abundante no Cerrado brasileiro, cuja castanha pode ser explorada através do uso sustentável para o aproveitamento das frações proteicas e lipídicas. Este trabalho teve como ...
Partial characterization of proteins from baru (Dipteryx alata Vog) seeds
(Wiley-Blackwell, 2011-08-30)
BACKGROUND: Baru (Dipteryx alata Vog.) is a fruit distributed throughout the Brazilian savanna and contains a seed with a high protein content, whose properties have been rarely explored. The purpose of this study was to ...
Effectiveness inactivation of trypsin inhibitor fron brazilian cultivarof beans (Phaseolus vulgaris L.)
(2011)
The trypsin inhibitor, an antinutritional factor, which is abundant in dycotiledoneous and monocotyledoneous, is usually inactivated by heating treatment. The infl uence of pressure-cooking (121°C and 141kPa) for 30 min on, ...
Reduced β-lactoglobulin IgE binding upon in vitro digestion as a result of the interaction of the protein with casein glycomacropeptide
(Elsevier, 2016-07)
The aim of this work was to evaluate the effect of the presence of casein glycomacropeptide (CMP) on the in vitro digestibility and potential allergenicity of β-lactoglobulin (β-lg)-CMP mixtures. The digestion products ...