The long-term goal of this project is to develop hypoallergenic soy, peanut and dairy protein ingredients that can be used in a range of food applications. We hypothesize that combining two protein modification techniques (proteolysis and Maillard-induced glycosylation) under controlled and mild conditions will help reduce allergenicity by altering potential epitopes without compromising sensory properties, functionality, and nutritional value.
A Novel Approach to Make Peanut, Dairy and Soy Protein Ingredients Hypoallergenic
Created on July 17, 2015. Last modified on September 4, 2015.