[Increase in tryptic digestibility of dietary proteins in the stomach].

The trypsin assailability of food proteins (bread, dried milk and egg powder pastes) subjected for different periods of time to the action of the gastric juice directly in the stomach was studied by taking account of the specific topography of its content. It is shown that foodstuffs proteins can be increasingly assailable with trypsin as a result of the action exerted upon them in the stomach by the secretion of its glands. For different food proteins and at different time after feeding the animals as well as in different layers of the gastric contents this effect manifests itself dissimilarly. The trypsin assailability of food proteins increases in the layer near the mucosa and in the antral layers of the gastric contents. A higher trypsin assailability of food proteins is directly related to the level of the proteins hydrolysis in the stomach, to the acidity of the gastric contents and, especially, to its proteolytic activity.