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

https://doi.org/10.22146/jifnp.18

Suwedo Hadiwiyoto(1*), Richard D King(2)

(1) Gadjah Mada University
(2) University of Reading U.K.
(*) Corresponding Author

Abstract


In vitro digestibility of plastein prepared from casein hydrolyzate was evaluated using proteolytic enzymes. Pancreatin was the most effective digestion enzyme, followed by trypsin, α-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.

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DOI: https://doi.org/10.22146/jifnp.18

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Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

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