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Journal of Nutrition Vol. 36 No. 2 August 1948, pp. 231-238
Copyright © 1948 by American Society for Nutrition
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The Effect of Enzymatic Hydrolysis on the Nutritive Value of Casein

I. Digestion of Casein with Pancreatic Enzymes

One Figure

Bacon F. Chow, James B. Allison and John White

Division of Protein Chemistry, The Squibb Institute for Medical Research, and The Rutgers Bureau for Biological Research, New Brunswick, N. J.

Casein was hydrolyzed to different degrees (18%, 40%, 60%) through the selective use of pancreatic enzymes under conditions which minimize any destruction of amino acid patterns. It was found that the nitrogen balance indexes and the protein efficiency values of the hydrolysates remained essentially identical with those of the undigested protein.

Manuscript received 18 March 1948.




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