In Vitro Digestibility of Plastein Gel Prepared from Peptic Digest of Casein

Main Author: Perpustakaan UGM, i-lib
Format: Article NonPeerReviewed
Terbitan: [Yogyakarta] : Universitas Gadjah Mada , 1994
Subjects:
Online Access: https://repository.ugm.ac.id/25794/
http://i-lib.ugm.ac.id/jurnal/download.php?dataId=8794
Daftar Isi:
  • In vitro digestibility of plastein prepared from casein hydrolyzate was evaluated using proteolytic enzymes. Pancreatin was the most effective digestion enzyme, followed by trypsin, a-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.