[A comparative study of the biological value of qualitatively different proteins and their susceptibility to attack by digestive proteinases].

It has been established that according to the principal criteria, namely the attackability by alimentary proteinases and biological value (potential and experimental), casein and fibrinogen are closely related proteins. Attackability of experimental casein (cleaned from glycomacropeptide) by alimentary proteinases rises after the action of denaturating agents. This fact brings together casein and globular proteins.