EFFECT OF HEAT AND MOISTURE CONTENT OF MAIZE ON PROTEIN DIGESTIBTLITY BY TRYPSIN AND CHYMOTRYPSIN ENZYMES | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 16, Volume 73, Issue 2, June 1995, Page 455-464 PDF (1.94 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1995.433846 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| SAEED M. MANSOUR; AHMED M. KASSEM; YOUSEF Z. ABOELAZM | ||||
| Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt | ||||
| Abstract | ||||
| Maize grains were tempered at the moisture content of 13%, 18% and 24% and heated to 108 0C, 1500C and 174 °Cfor 3.6 and 9 minutes. After removing the hull and the germs, the endosperm was digested by trypsin and chymotrypsin enzymes. The digestive rate was evaluated as the drop of PH, and the digestive coeffecient when measured as buffering capacity . The results indicated that the best condition to give a good protein digestibility was 18% moisture for 3 minutes heating at 1750C when trypsin enzyme was used, and 13% moisture for 6 minutes heating at 1 500C when chymotrypsin enzyme was used. | ||||
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