Katrich A Ia
Vopr Pitan. 1977 Jul-Aug(4):37-9.
The digestiveability of proteins with pepsin in butter creames, where the source of nutrients formed condensed milk, was studied. It was made certain that in specimens containing a greater proportion of butter the proteins were less susceptible to be assailed. When some of the butter is replaced with methylcellulose for the purpose of reducing the calorific value of the cream there was observed an accelerated proteolysis by comparison with both the traditional specimens and those containing the same amount of fat as the test samples. In the test conditions the slowing down of the fat proteins hydrolysis was not associated with inactivation of pepsin. The cited data support the expediency of using methylcellulose in the confectionary industry.
研究了以炼乳为营养源的黄油奶油中蛋白质在胃蛋白酶作用下的消化率。可以确定的是，在含黄油比例较高的样品中，蛋白质较不易受到攻击。当用甲基纤维素替代部分黄油以降低奶油的热值时，与传统样品以及脂肪含量与测试样品相同的样品相比，观察到蛋白水解加速。在测试条件下，脂肪蛋白质水解的减慢与胃蛋白酶的失活无关。上述数据支持了在糖果工业中使用甲基纤维素的合理性。
