Abstract
Eighteen kinds of amino acid liberated from casein and rice glutelin by the treatment with pancreatin (P) and Pronase (obtained from Streptomyces griceus)(S) were determined by the microbiological assay technique. Two kinds of protein above mentioned as the substrate respectively with and without heating were conducted, the amino acid values obtained in the enzymic treatment at several time intervals (1, 2, 4, 6 and 24 hours) for each sample protein were discussed especially as the variations in its pattern. Water soluble and alpha amino nitrogen at the final product of enzymic hydrolysis were also examined as well as their total nitrogen.
In the result (Tab. 1, 2 and Fig. 1), the digestibility of casein was found to be superior to that of rice glutelin in summary, however the manner of increase of the amount of each amino acid according to the time of enzymic treatment was not always identical in the kind of amino acid, substrate conducted and test enzyme used.
