Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography
dc.contributor.author | Rieder, Anne | |
dc.contributor.author | Afseth, Nils Kristian | |
dc.contributor.author | Böcker, Ulrike | |
dc.contributor.author | Knutsen, Svein Halvor | |
dc.contributor.author | Kirkhus, Bente | |
dc.contributor.author | Mæhre, Hanne K | |
dc.contributor.author | Ballance, Simon | |
dc.contributor.author | Wubshet, Sileshi Gizachew | |
dc.date.accessioned | 2021-05-04T13:34:41Z | |
dc.date.available | 2021-05-04T13:34:41Z | |
dc.date.created | 2021-04-30T10:03:24Z | |
dc.date.issued | 2021 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://hdl.handle.net/11250/2753544 | |
dc.description.abstract | While the harmonized INFOGEST model provides a physiologically relevant platform for simulated digestion, it needs to be combined with adequate analytical methods to enable quantification and comparison of protein digestibility in different food matrices. We have shown that size exclusion chromatography (SEC) can be used to estimate the proportion of small peptides potentially available for uptake. Combined with determination of total dissolved protein, the % of small peptides per total protein was calculated as a physiologically relevant estimate of protein digestibility (DSEC). Values for DSEC differed for casein (87.6%), chicken mince (72.6%), heated pea protein concentrate (67.8%), bread (63%), beef entrecote (57.7%) and pea protein concentrate (57.8%). In contrast to existing methods (TCA soluble protein, free NH2-groups), the proposed SEC based method gives separate insight into the two fundamental processes during protein digestion (solubilization and break-down), while maintaining the ability to rank digestibility of very different food proteins. | |
dc.language.iso | eng | |
dc.subject | Peptide size | |
dc.subject | Peptide size | |
dc.subject | Quantification methods | |
dc.subject | Quantification methods | |
dc.subject | Size exclusion chromatography | |
dc.subject | Size exclusion chromatography | |
dc.subject | In vitro digestion | |
dc.subject | In vitro digestion | |
dc.subject | Protein digestibility | |
dc.subject | Protein digestibility | |
dc.title | Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.volume | 358 | |
dc.source.journal | Food Chemistry | |
dc.identifier.doi | 10.1016/j.foodchem.2021.129830 | |
dc.identifier.cristin | 1907378 | |
dc.relation.project | Norges forskningsråd: 262308 | |
dc.relation.project | Norges forskningsråd: 262300 | |
dc.relation.project | Norges forskningsråd: 261849 | |
dc.relation.project | Nofima AS: 201701 | |
dc.relation.project | Nofima AS: 201702 | |
dc.relation.project | Nofima AS: 11931 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 |
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