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.
No takes yet. Share an insight, caveat, or question.
O’Hare et al. (1984) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: