In vitro Simulation of Gastric and Pancreatic Phase Digestion of Meat and Bone Meal – Studies of Autolysis of Pancreatic Enzymes
North Carolina State University Swine Nutrition Research from 2001. It was demonstrated that the deactivation of pancreatic enzyme cocktail is achieved more by autolysis than simple denaturation. Under more unfavorable conditions (less favorable pH, higher concentration), less autolysis and more denaturation will take place. The autolysis of the pancreatic enzyme cocktail (PT) showed impacts of pH and concentration. The autolysis of PT was faster at more favorable pH (pH 8.0 versus pH 6.0). Without MBM protein, the higher the concentration, the slower the autolysis of trypsin was, and the rate of breakdown of peptide bonds was inversely correlated to the concentration of PT. With the presence of MBM protein, the higher the concentration, the faster the autolysis of trypsin was. MBM was found to greatly extend the half-life of trypsin. The pH and concentration of PT had significant effects on the maximal degree of autolysis (c). At more favorable pH (pH 8.0 versus pH 6.0), the value of c was greater. The c values of PT varied within a narrow range. On average, the maximal degree of autolysis was 22.3%, and the autolysate contained 4.9 amino acid residual.