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The fate of bioactive (allergenic) food proteins in colloidal structures during digestion
Reference
BBS/E/F/00044416
Principal Investigator / Supervisor
Professor Clare Mills
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
834,300
Status
Completed
Type
Institute Project
Start date
01/04/2010
End date
31/03/2014
Duration
48 months
Abstract
To gain new insights into how aggregated protein networks and protein-stabilised colloidal structures may alter the allergenic potential of foods. Processing-induced protein unfolding and covalent (Maillard) modifications along with digestion breakdown products will be characterised using biophysical and proteomic methods.
Summary
unavailable
Committee
Not funded via Committee
Research Topics
Diet and Health
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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