Wisconsin Alumni Research Foundation

Animals, Agriculture & Food
Animals Agriculture Food
Methods Of Processing Protein And Resulting Products
WARF: P180278US02

Inventors: Srinivasan Damodaran


The Invention
Methods of processing protein, methods of generating products with the processed protein, and products comprising and/or made with the processed protein. The methods of processing protein include hydrolyzing the protein with a proteolytic agent such as thermolysin to generate hydrolyzed peptides and, optionally, crosslinking the hydrolyzed peptides with a transglutaminase to generate crosslinked peptides. The methods reduce the allergenicity of allergenicity proteins such as β-lactoglobulin and casein. The methods of generating products with the processed protein include methods of making foams, emulsions, and/or food products with the processed protein. The products comprising and/or made with the processed protein accordingly include foams, emulsions, and food products. The foams, emulsions, and food products have decreased allergenicity compared to corresponding products made with non-processed proteins.
For current licensing status, please contact Mark Staudt at [javascript protected email address] or 608-960-9845

WARF