[Hydrolysis of egg protein in the mucosal and central layers of the gastric contents].

Experiments in vitro were made to study the hydrolysis of egg protein under the effect of pepsin and hydrolysis of this protein in the stomach (in vivo) with regard to the topography of the gastric contents depending on the medium pll. The experiments were performed on 13 dogs fed egg powder paste. The results of in-vitro experiments demonstrated that after short-term incubation of protein with pepsin at pH 3.0-5.0 the subsequent hydrolytic action of the enzyme on protein was substantially increased. Experiments in vivo showed that within the first 2 hours after feeding there was an increase in the concentration of the products of protein hydrolysis, from the cardial to the antral part of the stomach. Eight hours after feeding these differences disappeared. A distinct tendency toward reduction of pH was noted (from the 2d to the 8th hour after feeding). It is inferred that to study the hydrolysis of food protein in the stomach, it is necessary to consider the topography of its contents depending on the medium pH.