Digestibilities of casein and soya-bean protein in relation to their effects on serum cholesterol in rabbits.

Abstract

Diets containing isolated soya-bean protein induce lower levels of serum cholesterol in animals than diets containing casein. Experiments were conducted to investigate whether differences in digestibility of the proteins might explain this effect. At pH 8 with pancreatic enzymes or intestinal peptidase, soya-bean protein was hydrolysed in vitro much less rapidly than casein. However, with pepsin (EC 3.4.23.1) at acid pH, soya-bean protein was hydrolysed more rapidly than casein. These differences in digestibility may be due to pH-dependent changes in solubility of the proteins. Casein and soya-bean protein were most soluble at alkaline and acid pH respectively. Heat treatment of the proteins resulted in lower solubilities and digestibilities. Sonication of soya-bean protein at pH 7.8 increased solubility but only slightly raised digestibility. When fed to rabbits, enzymically hydrolysed soya-bean protein induced a 2.3-fold higher concentration of serum cholesterol than did intact soya-bean protein. The hypocholesterolaemic effect of soya-bean protein may be partly attributable to its low solubility and digestibility at alkaline pH.