セネデスムス及び食用酵母のたんぱく酵素による分解について
1961 年 14 巻 3 号 p. 178-182
詳細
1961 年 14 巻 3 号 p. 178-182
Scenedesmus and Tomla yeast are considered to be useful in the terms of protein nutrition. The present paper deals with the digestibility of those microorganisms by pepsin and trypsin in vitro. The digestibility is expressed by the increase of non -protein nitrogen as per cent of total protein nitorogen.
The results are summarized as follows:
1) The digestibility of fresh, lyophilized and methanol bleeched Senedesmus by the action of pepsin at pH2, 37°Cfor24hours was23%, 30%, and30%, respectively. By trypsin at pH8 it was40%, 59%and51%, respectively.
2) The digestibility of the Tontla yeast was 35% by pepsin and 40% by trypsin.
3) Successive digestion with trypsin after peptic hydrolysis showed almost the same digestibility as that by trypsin alone.
4) The approximate size of peptides formed by digestion was discussed from the determination of amino nitorogen increased.
