Food science yields potential benefits for milk allergy sufferers

Food scientists at the VTT Technical Research Centre of Finland have conducted experiments using fungal or microbial enzymes to cross-link the milk protein beta-casein. These cross-linked proteins appear to be more resistant to pepsin digestion when compared to non cross-linked beta-casein and, as such, may be better tolerated by those with milk allergy.

The researchers set out to identify methods for manipulating food texture, which in turn has a significant influence on the sensation of satiety, as a means to develop products with improved nutrient delivery and controlled energy.

The authors believe their research findings could have a high impact on the development of novel food structures with improved properties such as good satiety, controlled energy intake and digestibility. They also recognise opportunities for creating foods with low allerginicity using these protein cross-linking methods.

Reference: Monogioudi et al. 2010. Food Hydrocolloids. Doi: 10.1016/j.foodhyd.2010.05.007