[In vitro digestibility of original and modified protein isolate from faba beans]

Protein isolate from Vicia faba (API) and 18 different partial hydrolysates of API as well as plasteins produced from them were submitted to an in vitro digestion with pepsin and pancreatic proteases at their specific pH-optimum. By means of this technique a final value of hydrolysis (49,8 +/- 3,0)% was obtained with all investigated samples, in spite of the different intensity of the preliminary hydrolysis. Two samples with a degree of preliminary hydrolysis of 35% showed with 55% and 56%, respectively, a significantly higher final value. From the results may be assumed that by means of partial hydrolysis and plastein formation only such peptides will be formed which are again hydrolyzable in vitro.