Studies on the Effect of Curd Tension upon Digestibility of Milk Protein:(2) On the Digestibility of Curd Protein

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In vitro digestion tests with pepsin of milk treated with rennet after making its curd tension zero by adding the metaphosphate were accomplished.It was found that when the precipitation procedure of protein (casein) at the isoelectric point was applied, the sample added metaphosphate was more digested during early three hours, but became rather low digestible in later stage, as compared with the control (no metaphosphate). The low digestibility was seemed to be attributed to the effect of the metaphosphate decreasing calcium ion.<BR>Next the similar digestion test in which digestion with pepsin was done for two hours, followed by digestion with pancreatin has been performed.As the result, it was proved that from the increasing ratio of soluble nitrogen pancreatin was also seemed to be slightly inhibited by the metaphosphate, however at the early stage the sample added meta, -phosphate was considerably more digested the same as the previous test owing to softening of curd, and furthermore according to the analysis of amino nitrogenthe values were not affected by the metaphosphate so that the sample having soft curd showed constantly higher increasing ratio of amino nitrogen than the control, even though for the continuing digestion.
公益社団法人日本栄養・食糧学会の論文