24 -3 (35) 2021 — Mamazhanova O.S., Aleinik V.A., — THE EFFECT OF GASTRIC HYDROLYSIS OF PROTEINS ON THE FORMATION OF PROTEIN-POLYSACCHARIDE COMPLEXES

THE EFFECT OF GASTRIC HYDROLYSIS OF PROTEINS ON THE FORMATION OF PROTEIN-POLYSACCHARIDE COMPLEXES

Mamazhanova O.S., Andijan State Medical Institute, Andijan, Uzbekistan

Aleinik V.A., Andijan State Medical Institute, Andijan, Uzbekistan

KHudaiarova A.G., Andijan State Medical Institute, Andijan, Uzbekistan

Babich S.M. Andijan State Medical Institute, Andijan, Uzbekistan

Resume

The effect of gastric hydrolysis of proteins on the formation of protein-polysaccharide complexes was studied. The study was conducted in vitro, gastric juice, starch, casein, albumin solutions, as well as casein and albumin hydrolysates were used in the work. It is concluded that the use of a mixture of starch and casein or albumin contributes to a significant decrease in light transmission, which is the inverse of the increase in turbidity of the solution.  Simultaneously, an increase in turbidity may be a consequence of the formation of starch-casein or starch-albumin complexes. Simultaneously, the use of a mixture of starch and casein hydrolysate or albumin hydrolysate contributes to higher light transmission or lower turbidity of the solution, which may be a consequence of the low formation of starch complexes and protein hydrolysates. The obtained results also demonstrate that the hydrolysis of proteins by pepsin of the stomach contributes to a decrease in the number of protein-polysaccharide complexes.

First page

122

Last page

127

For citation: Mamazhanova O.S., Aleinik V.A., KHudaiarova A.G., Babich S.M. THE EFFECT OF GASTRIC HYDROLYSIS OF PROTEINS ON THE FORMATION OF PROTEIN-POLYSACCHARIDE COMPLEXES //New Day in Medicine 3(35)2021 122-127 https://cutt.ly/XWaDcOP

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