ANALYSIS OF THE EFFECT OF HYDROTHERMAL PROCESSING TO ABSORB PROTEIN OF PEARL BARLEY
Keywords:
food additive, pearl barley, hydrolysis, pepsin, trypsin, tyrosine, digestibility, absorption.Abstract
The effect of hydrothermal processing of pearl barley on digestibility of protein by the system of pepsin-trypsin ferments is analyzed. Final accumulation of tyrosine proves the efficiency of protein digestibility.
It is stated that tyrosine accumulation at proteolysis of native pearl barley by the system of pepsin-trypsin ferments is under linear dependence. After finishing proteolysis of native pearl barley by pepsin, 17 mkg/cm3 of tyrosine is observed. In 6 hours of proteolysis the amount of tyrosine increases up to 32 mkg/cm3. The process of accumulation of tyrosine at proteolysis of puffed pearl barley by the system of pepsin-trypsin ferments is considerably different. One can observe 4 phases on the curve which characterizes the accumulation of tyrosine at proteolysis of puffed pearl barley by pepsin-trypsin ferments. At the first phase (35 minutes) proteolysis is 12 times more intensive in comparison with native pearl barley. Then within the second phase (95 minutes) the speed of reaction considerably decreases. It is connected with the fact that main part of a substrate is split during the first hour of proteolysis. The third phase (160 minutes) is connected with trypsin introduction to the system. This phase is characterized with the increase of tyrosine accumulation speed up to 3 times more in comparison with the second phase. In the fourth phase (70 minutes) there is no proteolysis and tyrosine accumulation. It is connected with the fact that protein of puffed pearl barley has been fully under proteolysis with tyrosine formation. One should pay much attention to the fact that great amount of tyrosine is at the first and third stages of proteolysis. If we add duration of the first and third stages the process of active proteolysis of puffed pearl barley is less than 2 hours. Total amount of tyrosine is 88 mkg/cm3 which is 2,8 times more than at native pearl barley. It is connected with the fact that in the process of puffed pearl barley production there is leavening of the structure and denaturation of proteins which contributes to their absorption by the organism.
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