Table 5.
In vitro protein digestibility (IVPD) 1 and trypsin inhibitor activity (TIA) 2 of faba bean ingredients.
| IVPD (%) | TIA | |||||
|---|---|---|---|---|---|---|
| Pepsin | Pepsin + Pancreatin | |||||
|
1 h |
Short-term 1 + 1 h |
Medium-term 1 + 3 h |
Long-term 1 + 24 h |
TIU/mg sample DM |
TIU/mg protein |
|
| FDH | 5.4 ± 0.2 b | 22.2 ± 1.0 b | 25.1 ± 0.5 c | 32.9 ± 0.5 b | 1.42 ± 0.20 a | 4.33 ± 0.63 a |
| FPR | 5.6 ± 0.3 b | 23.1 ± 0.9 b | 26.8 ± 0.2 b | 33.9 ± 2.1 b | 2.34 ± 0.61 a | 3.77 ± 0.98 a |
| FPI | 6.4 ± 0.1 a | 26.2 ± 0.9 a | 29.9 ± 0.7 a | 39.2 ± 0.6 a | 0.29 ± 0.05 b | 0.33 ± 0.05 b |
1 IVPD (%) according to stage of digestion: pepsin digestibility (1 h) or pepsin + pancreatin overall protein digestibility in the short-term (1 + 1 h), medium-term (1 + 3 h), and long-term (1 + 24 h). IVPD was calculated as the ratio between the concentration of free α-amino groups in the samples and an alanine standard solution, and the results are represented as mean ± SD (n = 3). One-way ANOVA followed by Tukey’s post hoc test was conducted within each column and values followed by different letters are significantly different (p < 0.05). 2 TIA levels (TIU/mg DM) are based on sample mass or protein mass on dry weight basis, and expressed as TIU/mg sample DM or TIU/mg protein DM, respectively. TIA results are presented as mean ± SD (n = 3). One-way ANOVA followed by Tukey’s post hoc test was conducted within each column and values followed by different letters are significantly different (p < 0.05).