[In vitro susceptibility of the proteins of wheat-protein and bran-protein bread to attack by gastric and pancreatic proteolytic enzymes].
The hydrolysis of proteins contained in the dietetic protein-rich bread with crystalline pepsin, trypsin and chemotrypsin was studied for the first time by using an apparatus devised by A. A. Pokrovsky and I. D. Ertanov and by following procedures as proposed by them (1968). By the end of every hour of the experiment 4.31 and 4.04, 7.88 and 4.90, 9.20 and 6.00, 12.96 and 11.72,19.00 and 12.55, 21.14 and 14.00 per cent of the initial quantity of the proteins contained in these two types of bread were hydrolysed respectively. The susceptibility to the action of enzymes on the part of the study products proved much lower than the theoretical proteinic values of the wheat, rye bread (M. S. Marshak, 1971) and below the results obtained by the analogous tests with the proteolysis of the ordinary bread proteins. Inasmuch as the protein-rich bread is baked according to the 1936 formulation an inference is drawn on the expediency of enriching such bread with dairy protein, rye gluten and belip, which will rresult in a more acceptable ratio of tryptophan/lysine and should, apparently, contribute to a greater intensity of the proteins hydrolysis in case of such a bread when it reaches the stomach and the proximal segment of the small intestine.
D001939:Bread / Q000032:analysis; D002384:Catalysis; D002918:Chymotrypsin; D010434:Pepsin A; D011506:Proteins / Q000032:analysis; D014357:Trypsin
D011506:Proteins; D002918:Chymotrypsin; D014357:Trypsin; D010434:Pepsin A
Atakuemost' in vitro proteoliticheskimi fermentami zheludka i podzheludochnoĭ zhelezy belkov khleba belkovo-pshenichnogo i belkovo-otrubianogo