Nutritech - Rethinking the Food Chain

THESIS: Enzymatic cross-linking of beta-casein and its impact on digestibility and allergenicity

1.2.2011 8:14

 

Protein modification via enzymatic cross-linking is an attractive way for altering food structure so as to create products with increased quality and nutritional value. These modifications are expected to affect not only the structure and physico-chemical properties of proteins but also their physiological characteristics, such as digestibility in the GI-tract and allergenicity.

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