Effect of buffering capacity on a commonly used assay of protein digestibility

Hdl Handle:
http://hdl.handle.net/10149/98824
Title:
Effect of buffering capacity on a commonly used assay of protein digestibility
Authors:
O'Hare, W. T. (Liam); Curry, M. C.; Allen, J. C.
Affiliation:
North East Wales Institute. Research Division.
Citation:
O'Hare, W. T., Curry, M. C. and Allen, J. C. (1984) 'Effect of buffering capacity on a commonly used assay of protein digestibility', Journal of Food Science, 49 (2), pp.498-499.
Publisher:
Wiley-Blackwell
Journal:
Journal of Food Science
Issue Date:
1984
URI:
http://hdl.handle.net/10149/98824
DOI:
10.1111/j.1365-2621.1984.tb12450.x
Abstract:
A commonly used in vitro assay of protein digestibility depends upon the measurement of pH change as the protein is digested by a multi-enzyme preparation. This report presents evidence demonstrating that the buffering capacity of the protein under assay can have a major effect on the digestibility value assigned using this method. A modification of the assay using an automatic titrator has overcome this problem.
Type:
Article
Language:
en
Keywords:
buffering capacity; assay; protein digestibility; automatic titrator
ISSN:
0022-1147; 1750-3841
Rights:
Subject to restrictions, author can archive post-print (ie final draft post-refereeing). For full details see http://www.sherpa.ac.uk/romeo/ [Accessed 14/05/2010]
Citation Count:
3 [Web of Science, 14/05/2010]

Full metadata record

DC FieldValue Language
dc.contributor.authorO'Hare, W. T. (Liam)en
dc.contributor.authorCurry, M. C.en
dc.contributor.authorAllen, J. C.en
dc.date.accessioned2010-05-14T13:48:16Z-
dc.date.available2010-05-14T13:48:16Z-
dc.date.issued1984-
dc.identifier.citationJournal of Food Science; 49(2):498-499en
dc.identifier.issn0022-1147-
dc.identifier.issn1750-3841-
dc.identifier.doi10.1111/j.1365-2621.1984.tb12450.x-
dc.identifier.urihttp://hdl.handle.net/10149/98824-
dc.description.abstractA commonly used in vitro assay of protein digestibility depends upon the measurement of pH change as the protein is digested by a multi-enzyme preparation. This report presents evidence demonstrating that the buffering capacity of the protein under assay can have a major effect on the digestibility value assigned using this method. A modification of the assay using an automatic titrator has overcome this problem.en
dc.language.isoenen
dc.publisherWiley-Blackwellen
dc.rightsSubject to restrictions, author can archive post-print (ie final draft post-refereeing). For full details see http://www.sherpa.ac.uk/romeo/ [Accessed 14/05/2010]en
dc.subjectbuffering capacityen
dc.subjectassayen
dc.subjectprotein digestibilityen
dc.subjectautomatic titratoren
dc.titleEffect of buffering capacity on a commonly used assay of protein digestibilityen
dc.typeArticleen
dc.contributor.departmentNorth East Wales Institute. Research Division.en
dc.identifier.journalJournal of Food Scienceen
ref.citationcount3 [Web of Science, 14/05/2010]en
or.citation.harvardO'Hare, W. T., Curry, M. C. and Allen, J. C. (1984) 'Effect of buffering capacity on a commonly used assay of protein digestibility', Journal of Food Science, 49 (2), pp.498-499.-
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