Correlative relationship of the proteolitic activity of the pancreas and fat hydrolysis

The proteolytic activity of pancreatic juice and its changes under the action of fat hydrolysis products have been studied, a correlation has been proved, the effect of various concentrations of fat hydrolysis products on the proteolytic activity of pancreatic juice. Casein fat emulsion was used for the study. The results of the study proved that an increase in the concentration of sunflower oil and tributyrin in the emulsion with casein contributes to a decrease in the total theoretical activity of pancreatic juice.