The influence of pea seed trypsin inhibitors on the in vitro digestibility of casein

The influence of pea seed trypsin inhibitors on the digestion of casein has been compared with that of soya bean trypsin inhibitors, using an in vitro digestion system, based on porcine pepsin and pancreatic enzymes. The data obtained suggest that pea trypsin inhibitors are much less effective inhibitors of digestion than the two soya bean inhibitors tested. The different behaviour of the inhibitors in the system used is not due to a differential sensitivity to pepsin, but may, in part, reflect a differential modification of the inhibitors by pancreatic enzymes.