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EFFECT OF PLANT FIBER ON LIPASE, TRYPSIN AND CHYMOTRYPSIN ACTIVITY
Author(s) -
SCHNEEMAN BARBARA OLDS
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02372.x
Subject(s) - chymotrypsin , trypsin , lipase , bran , chemistry , biochemistry , pectin , incubation , fiber , cellulose , enzyme , in vitro , food science , organic chemistry , raw material
Wheat bran, whole alfalfa, rice bran, safflower meal, cellulose acetate, xylan, Solka‐Floc and pectin were tested for their ability to affect lipase, trypsin and chymotrypsin activity in vitro. Almost all of the fibers tested, excluding pectin, caused a significant loss of lipase activity. Incubation with Solka‐Floc and xylan resulted in some loss of chymotrypsin activity. Alfalfa and safflower meal exerted the most potent effect on trypsin activity and Solka‐Floc had a slight effect. With all the fibers tested, a part of the enzyme solution was absorbed into the fiber matrix thereby decreasing the availability of total filterable enzyme activity in vitro.