[Effect of methylcellulose on protein hydrolysis by pepsin in butter cream]

The digestiveability of proteins with pepsin in butter creames, where the source of nutrients formed condensed milk, was studied. It was made certain that in specimens containing a greater proportion of butter the proteins were less susceptible to be assailed. When some of the butter is replaced with methylcellulose for the purpose of reducing the calorific value of the cream there was observed an accelerated proteolysis by comparison with both the traditional specimens and those containing the same amount of fat as the test samples. In the test conditions the slowing down of the fat proteins hydrolysis was not associated with inactivation of pepsin. The cited data support the expediency of using methylcellulose in the confectionary industry.