COMPARATIVE EVALUATION OF THE EFFECT OF KAZEIN AND HEMOGLOBIN AND THEIR HYDROLYZATES ON THE FUELESSABILITY OF FATS
The effects of casein and hemoglobin and their hydrolysates on the change in pancreatic lipase activity and the digestibility of fats in the presence and absence of bile acids were studied in a comparative aspect. It was concluded that preliminary hydrolysis of casein with pepsins in the stomach contributes to further improvement of its hydrolysis under the influence of proteolytic enzymes of pancreatic juice (tryptic attack of proteins). Also, preliminary hydrolysis reduces the binding ability of both casein and its hydrolysis products with bile acids and improves the hydrolysis of fats under the influence of pancreatic lipase. At the same time, hydrolysis of hemoglobin by pepsins in the stomach, on the one hand, reduces the binding capacity of hemoglobin with bile acids, and on the other, increases the binding capacity of hemoglobin hydrolysis products with bile acids, thereby reducing the hydrolysis of fat by pancreatic lipase.