AbstractThe microbiological availability of 6 essential amino acids in some processed plant protein foodstuffs was assessed with different micro‐organisms after digestion with different proteolytic enzymes (papain, pepsin, trypsin, erepsin) or their combinations. Available lysine was also determined with the dinitrofluoro‐benzene (DNFB) procedure. The amounts of ‘available’ amino acids were compared with those liberated by supposedly complete hydrolysis. More lysine was found ‘available’ with the DNFB method than withLeuconostoc mesenteroidesfollowing digestion with pepsin and trypsin. Digestion with papain released less methionine and tryptophan available forStreptococcus zymogenesthan did digestion with pepsin. Treatment with trypsin after digestion with pepsin often increased the liberation of amino acids, whereas digestion with erepsin had little or no additional effect. Methionine and tryptophan were assessed by two procedures, but different results were obtained with different protein sources. Continuous digestion‐dialysis did not liberate more lysine, methionine and tryptophan than non‐d
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