In Vitro Digestibility Studies on Model Peptides Heated with Glucose

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Abstract
Peptide-glucose mixtures have been autoclaved dry, with water unbuffered, and in aqueous buffers at pH 9.7 and the resulting products digested with pancreatin. The progress of the enzyme action, based upon the liberation of amino nitrogen, indicates that the decrease in nutritive value of proteins heated with reducing sugars in the dry state or at an alkaline reaction, arises from the formation of chemical bonds which are resistant to hydrolysis by digestive enzymes.