title: [Influence of food browning on nutrition. IV. Effect on trypsin action on a synthetic substrate (author's transl)].
abstract: The action of brown substances on trypsin inhibition was studied using casein and a synthetic substrate, alpha-N-benzoyl-DL-arginine-p-nitroaniline. It was found that brown substances inhibit trypsin action similarly on both substrates. Lineweaver-Burk plots revealed that the inhibition was of irreversible, noncompetitive type in either case. Inhibitory action of each fraction after Sephadex G-25 passage was found to be proportional to the degree of food browning or oxidation.
mesh_terms: D001586:Benzoylarginine Nitroanilide; D010087:Oxides / Q000494:pharmacology*; D010936:Plant Extracts / Q000494:pharmacology*; D013379:Substrate Specificity; D013997:Time Factors; D014361:Trypsin Inhibitors; D014675:Vegetables
chemical_list: D010087:Oxides; D010936:Plant Extracts; D014361:Trypsin Inhibitors; D001586:Benzoylarginine Nitroanilide