Effect of fiber from buckwheat on the in vitro enzymatic digestion of protein

✍ Scribed by Amarowicz, R. ;Korczakowska, Boźena ;Smoczyńska, Krystyna

• Publisher: John Wiley and Sons
• Year: 1988
• Tongue: English
• Weight: 128 KB
• Volume: 32
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19880321026

✦ Synopsis

Nutritive value of buckwheat protein, compared to other cereals, is high. Special attention should be paid to a high level of lysin [5]. Relatively low digestibility of buckwheat protein is most probably connected with a presence of fiber and tannin [3].

In many in vitro studies, it was revealed that fiber changed the activity of digestive enzymes. The reason for it is, most probably, the contact between the enzyme and the substrate, being decreased due to the effect of fiber components and the electrostatic interaction between fiber and amphoteric particles of enzyme [4].

During the experiments it was observed that purified fiber preparations give more distinct effect than fiber in natural form [2]. It was also stated that the influence of the particular fiber components on the activity of the enzymes was diversified (81.

The aim of the work was to examine in vitro how the buckwheat fiber affected the activity of digestive enzymes: pepsin, trypsin and chymotrypsin.