The present review summarizes on digestibility of high protein products and comparative analysis of factors affecting their values. High protein products of animal origin had more protein digestibility values than plant origin; in vitro methods are more rapid with variability, less expensive, less labour intensive with no ethical restrictions than more accurate in vivo; the true ilea protein digestibility most accurate developed quantification method. This initiates more comparative studies to evaluate and validate in vitro digestibility with in vivo data to minimize variation to standardize in vitro method.

Тсиге К. (науч. рук. Надточий Л.А.) A comparative analysis of research methods for determining digestibility of high-protein products // Сборник тезисов докладов конгресса молодых ученых. Электронное издание. – СПб: Университет ИТМО, [2020]. URL: https://kmu.itmo.ru/digests/article/3981