Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The effect of natural condiments on peptic activity

Pepsin의 단백소화작용(蛋白消化作用)에 미치는 조미료(調味料)의 영향(影響)

  • Rho, Sook-Nyung (Jeon Buk National University College of Education Dept. of Home Economics Education Instrutor)
  • 노숙령 (전북대학교 사범대학 가정교육과)
  • Published : 1975.04.30
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Abstract

The effect of natural condiments on peptic hydrolysis of casein in vitro has been studied, peptic activity was determined by the colorimetric method using folin reagent. The obstructive compounds on colorimetry from hydrolyzates of casein were separated by gel filteration method using sephadex G-10 column and 0.05M NaCl. Zinger and red pepper $(0.1{\sim}1.0%)$ were found to have slightly supressing effect for protein digestive action of pepsin. But garlic, green onion and onion acted as synergist for protein digertive action of pepsin.

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