In Vivo and in Vitro Digestibility of Soybean, Lupine, and Rapeseed Meal Proteins after Various Technological Processes
Anti-nutritional factors and technological processes may modify the nutritional quality of plant proteins. Heated rapeseed meal, soybean, and lupine proteins dried by various processes were used to compare in vivo methods of nutritional quality measurement such as protein efficiency ratio and true digestibility (TD) to in vitro methods such as pH-stat giving degree of hydrolysis (DH) and digestion cell giving nitrogen digestibility (ND). Combined methods taking into account amino acid score were as follows: PDCAAS (protein digestibility-corrected amino acid score) derived from TD, NDCAAS
Nutritional Value of Veal Bone Hydrolysate
Industrial veal hydrolysate was produced enzymatically for possible use as a gelatin‐replacing ingredient for human consumption. Protein digestibility and nutritional value were determined in vitro and in vivo. Net protein ratio (= 2.65) and true digestibility (= 80.3) were compared with gelatin and caseinate. Protein digestibility was determined by pH‐stat method and cell dialysis. Amino acid composition including 4‐hydroxyproline, allowed determination of connective tissue, amino acid score and protein digestibility corrected amino acid score. High correlation was found between true