Preparation and in vitro Digestibility of Tephrosia candida Protein

doi:10.7506/spkx1002-6630-201013015

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 60-64.doi: 10.7506/spkx1002-6630-201013015

• Basic Research • Previous Articles Next Articles

Preparation and in vitro Digestibility of Tephrosia candida Protein

YU Li-mei，YU Xin，ZENG Xiao-fang，YANG Feng-qing

College of Light Industry and Food Science, Zhongkai University of Agricultural and Engineering, Guangzhou 510225, China

Received:2009-12-07 Online:2010-07-01 Published:2010-12-29
Contact: YU Li-mei E-mail:biyingwang2003@163.com

Abstract

Abstract:

Tephrosia candida protein (TCP) was obtained through alkaline extraction and acid precipitation. Its digestion behavior was explored through two-step digestion using pepsin and trypsin in mimic digestion environment. Results exhibited that the content of soybean protein was (44.17 ± 0.48)%, the content of TCP was (47.12 ± 0.35)% and this protein was composed of 18 kinds of free amino acids including 8 kinds of essential acids. However, similar amino acid pattern between TCP and soybean protein was observed. The digestibility of TCP was (84.86 ± 0.75)%, while the digestibility of soybean protein was (91.71 ± 0.88)%. The content of total amino acids of TCP hydrolysates was lower than that of soybean hydrolysates, but the contents of some of the tested free amino acids were higher than those of their counterparts in TCP hydrolysates.

Key words: Tephrosia candida, protein, digestibility

CLC Number:

TS214.9

YU Li-mei，YU Xin，ZENG Xiao-fang，YANG Feng-qing. Preparation and in vitro Digestibility of Tephrosia candida Protein[J]. FOOD SCIENCE, 2010, 31(13): 60-64.

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Preparation and in vitro Digestibility of Tephrosia candida Protein

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