ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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 of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb12450.x
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