Adding sugar to milk proteins like casein and beta-lactoglobulin doesn't seem to stop certain digestive enzymes from breaking them down in lab tests.

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Pro

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Against

Evidence from Studies

Supporting (1)

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Community contributions welcome

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Proteolysis of milk proteins lactosylated in model systems.

Cross-Sectional Study

In Vitro

2007 Apr

The study shows that adding sugar to certain milk proteins doesn't stop enzymes from breaking them down, which is exactly what the claim says.

Contradicting (0)

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No contradicting evidence found

Gold Standard Evidence Needed

According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

Proteolysis of milk proteins lactosylated in model systems.

Score: 4

DOI: 10.1002/MNFR.200600112

Similar Assertions

Adding sugar to a protein called lactoferrin might help it survive longer in lab tests because the sugar changes its shape and makes it harder to break down.

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When milk proteins get a sugar tag called lactosylation, they become harder for a specific enzyme to break down in lab tests — especially proteins like beta-lactoglobulin and lactoferrin, probably because the sugar sticks to the same spots the enzyme normally cuts.

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Adding sugar to a milk protein called beta-lactoglobulin changes its 3D shape when heated in water, and we can see this change using special light-based tools.

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