Table 1.
Total protein and soluble protein balance in the test material before and after in vitro digestion (g/d.m.) of soy (S) and lupine (L) sprouts; 0 – control sample, Fe – samples enriched in iron; 35℃ – sprouts dried in the temperature 35℃, 80℃ – sprouts dried in the temperature 80℃
| Sample | Content of total protein in the weight of material introduced into digestion [g/100 g d.m.] | Content of total protein in sample [g/100 g d.m.] |
Total digestibility [%] | Soluble protein content determined in fluids after digestion by Bradford method [µg/ml] |
||||
|---|---|---|---|---|---|---|---|---|
| after the 1st stage of digestion | after the 2nd stage of digestion | |||||||
| Fluid | Sediment | Fluid | Sediment | after the 1st stage | after the 2nd stage | |||
| L.0.35 | 2.63 ± 0.01 a * | 1.28 ± 0.00 a | 1.35 ± 0.02 b | 1.40 ± 0.03 a | 1.22 ± 0.03 d | 53.23 a | 364.17 ± 5.20 b | 298.33 ± 1.44 a |
| L.0.80 | 2.61 ± 0.01 a | 1.26 ± 0.01 a | 1.35 ± 0.02 b | 1.65 ± 0.01 c | 0.96 ± 0.02 b | 63.22 b | 346.67 ± 1.44 a | 333.33 ± 3.82 b |
| L.Fe.35 | 2.65 ± 0.00 a | 1.25 ± 0.01 a | 1.40 ± 0.01 b | 1.84 ± 0.02 d | 0.81 ± 0.02 a | 69.4 c | 350.83 ± 5.00 a | 465.00 ± 11.55 d |
| L.Fe.80 | 2.63 ± 0.02 a | 1.37 ± 0.02 b | 1.26 ± 0.03 a | 1.51 ± 0.02 b | 1.12 ± 0.04 c | 57.4 d | 375.00 ± 2.89 c | 379.17 ± 11.46 c |
| S.0.35 | 2.37 ± 0.01 a | 1.16 ± 0.01 c | 1.21 ± 0.01 a | 1.06 ± 0.01 a | 1.31 ± 0.01 b | 44.73 a | 388.33 ± 13.23 c | 462.50 ± 10.10 c |
| S.0.80 | 2.37 ± 0.01 a | 1.07 ± 0.01 b | 1.30 ± 0.01 b | 1.11 ± 0.01 b | 1.26 ± 0.01 a | 46.84 b | 305.00 ± 6.29 a | 370.83 ± 6.29 a |
| S.Fe.35 | 2.39 ± 0.01 b | 0.91 ± 0.01 a | 1.48 ± 0.01 c | 1.14 ± 0.01 b | 1.25 ± 0.01 a | 47.70 b | 320.83 ± 4.33 b | 550.00 ± 7.64 d |
| S.Fe.80 | 2.36 ± 0.01 a | 1.17 ± 0.01 c | 1.19 ± 0.01 a | 1.11 ± 0.01 b | 1.25 ± 0.01 a | 47.04 b | 411.67 ± 7.64 d | 425.00 ± 14.65 b |
* a, b, c, d – statistically determined (with the Tukey Test) homogeneous groups (separately for results of soybean and lupine in the column)