Treatment improves protein digestibility
Researchers in Spain are taking steps towards ‘allergy-free’ food, by treating allergy-inducing proteins with a pulsed light treatment that makes them easier to digest.
The scientists at the University of Granada and the AZTI-Tecnalia Food Research Institute studied the protein ß-lactoglobulin, which acts as an excellent emulsifier in milk and other food products but has a compact structure that defies easy digestion.
This article provides a link to coverage by Chemistry World
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