To determine the effects of condiments upon Proteinase Activity, condiments such as welsh onion, garlic, ginger, black pepper, red pepper, mi-won (glutamic acid natrium), sugar, mustard and horse-radish were ground by a homogenizer, and each of them was dosed by 0%, 10,%, 5,10 and 10% into Pancreatin Solution of 0.2% for storage at the temperature of 15 degrees Cels.
The Enzyme Solution thus obtained then was measured at a certain interval of time by the Fuld Gross Method, and the following results were obtained.
1) The condiments that kept Proteinase Action of Pancreatin checked below 75% were mustard, horseradish, red pepper and welsh onion. The control power of welsh onion, in particular, became stronger as storage time became longer.
2) The condiments that kept Proteinase Action of Pancreatin checked below 50% were sugar, black pepper and-ginger.
3) tili-won and garlic showed a strong checking power over Proteinase Action at an early stage of storage, but as time passed, their control power gradually diminished to naught.
In short, it may be concluded that all of the condiments used in this experiment demonstrated their checking power over Proteinase Action.
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