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Why casein is a major food allergen?
Reference
BBS/E/F/00042355
Principal Investigator / Supervisor
Professor Alan Mackie
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
44,492
Status
Completed
Type
Institute Project
Start date
01/12/2006
End date
30/11/2007
Duration
12 months
Abstract
The main scientific objective is to test the hypothesis that interactions with other food constituents (such as lipids) in the food matrix render caseins (otherwise highly digestible molecules) more resistant to digestion, using a physiologically relevant in vitro model of the human digestive process. The secondary aim will therefore be to identify the regions resistant to in-vitro digestion and determine their antigenicity and allergenicity.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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