Protein digestibility of the same protein preparations by human and rat assays and by in vitro enzymic digestion methods.

@article{Bodwell1980ProteinDO,
  title={Protein digestibility of the same protein preparations by human and rat assays and by in vitro enzymic digestion methods.},
  author={Charles A. Bodwell and Lowell D. Satterlee and Laszlo Hackler},
  journal={The American journal of clinical nutrition},
  year={1980},
  volume={33 3},
  pages={
          677-86
        }
}
The apparent and true digestibilities of the same preparations of six proteins (spray dried whole egg, cottage cheese, canned tuna, peanut flour, soy isolate, and wheat gluten) were estimated in four to five men and in rats and compared to estimates of digestibility from three different in vitro enzymic digestion procedures. For all six proteins, the correlation coefficient was 0.46 between true digestibility in humans and in rats; with values for tuna excluded, r = 0.96. With all six proteins… CONTINUE READING
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