Preparation and in vitro Digestibility of Tephrosia candida Protein

Tephrosia candida protein (TCP) was obtained through alkaline extraction and acid precipitation. Its digestion behavior was explored through two-step digestion using pepsin and trypsin in mimic digestion environment. Results exhibited that the content of soybean protein was (44.17 ± 0.48)%, the content of TCP was (47.12 ± 0.35)% and this protein was composed of 18 kinds of free amino acids including 8 kinds of essential acids. However, similar amino acid pattern between TCP and soybean protein was observed. The digestibility of TCP was (84.86 ± 0.75)%, while the digestibility of soybean protein was (91.71 ± 0.88)%. The content of total amino acids of TCP hydrolysates was lower than that of soybean hydrolysates, but the contents of some of the tested free amino acids were higher than those of their counterparts in TCP hydrolysates.