Optimum time requirement for enzymic hydrolysis of food proteins

Gopalkrishnan, M. V. and Prakash, J. (2000) Optimum time requirement for enzymic hydrolysis of food proteins. Journal of Food Science And Technology-Mysore, 37 (3). pp. 319-322. ISSN 0022-1155

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Extent of hydrolysis of different food proteins by pepsin + pancreatin enzymes was investigated to arrive at the minimum time required for complete hydrolysts. The food groups selected were cereals, decorticated legumes and defatted oilseeds. Milk protein was taken as reference. Cooked food samples were digested with pepsin and pancreatin, reaction stopped at timely intervals and nitrogen was estimated in supenatent to calculate percent protein hydrolyzed. Casein and skim milk powder were found to be highly digestible with 91.2% (25 min) and 93.8% (10 min) digestibility, respectively. Among cereals, maximum digestibility was observed at 40 min for rice (85.5%), wheat (84.2%). ragi (77.2%) and at 30 min for jowar (76.2%). Legume samples could be hydrolyzed upto 50 min with maximum digestibility of 85.7% for redgram, 84.0% for greengram, 85.3% for Bengalgram and 78.9% for blackgram. Defatted oilseeds exhibited maximum digestibility of 96.6% for groundnuts, 94.1% for sunflower and 88.2% for soybean at 30 min. Overall, food samples selected had maximum digestibility between 30-50 min and these intervals could be used for in vitro studies.

Item Type: Article
Uncontrolled Keywords: protein hydrolysis; pepsin; pancreatin; legumes; milk; cereals; oilseeds
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Users 19 not found.
Date Deposited: 24 Sep 2019 06:44
Last Modified: 24 Sep 2019 06:44
URI: http://eprints.uni-mysore.ac.in/id/eprint/8442

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