Is pH Drop a Valid Measure of Extent of Protein Hydrolysis?

Samuel M. Mozersky, Reynold A. Panettieri

Research output: Contribution to journalArticle

11 Scopus citations

Abstract

Utilizing nine foods as substrates, protein digestibility as determined by the two-step, pH-drop procedure of Satterlee et al. was compared to the extent of hydrolysis at the end of the incubation period. The extent to which the substrate protein was hydrolyzed was found to be much less than the calculated digestibility, as expected. However, the digestibility and extent of hydrolysis did not correlate with one another in any reasonable way. It is concluded that, although pH drop can be used to follow the couree of hydrolysis of a single substrate, and in spite of a demonstrated correlation between pH drop and in vivo protein digestibility, pH drop alone cannot serve as a measuee of extent of protein hydrolysis for the comparison of different substrates.

Original languageEnglish (US)
Pages (from-to)1313-1316
Number of pages4
JournalJournal of agricultural and food chemistry
Volume31
Issue number6
DOIs
StatePublished - Nov 1983
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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