Factors affecting protein digestibility include protein type, processing method, and other ingredients.
1. Protein type: there are large differences in the digestibility of proteins from different sources, and in most cases the digestibility of animal proteins is higher than that of plant proteins. And different parts of the same species of protein digestibility may also have differences, such as sorghum flour and sorghum milk embryo in the protein digestibility is different.
2. Processing methods: different food processing methods will have an impact on protein digestibility, such as high-intensity simmering will reduce protein digestibility, low-intensity cooking will have a higher digestibility. Extruding and puffing of food will increase protein digestibility by destroying disulfide bonds.
3. Other ingredients: some foods contain substances that affect protein digestibility, such as phenols, phytic acid, etc., which will reduce protein digestibility.