How sugar changes affect milk protein digestion in a lab
Proteolysis of milk proteins lactosylated in model systems.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Lactosylation blocked cathepsin D and chymosin from breaking down lactoferrin—but not other proteins.
It was unexpected that two digestive enzymes would be hindered only for one protein (lactoferrin), despite no effect on similar proteins like β-lactoglobulin, suggesting highly specific structural effects.
Practical Takeaways
Be aware that processed dairy products heated with sugar may contain proteins that are harder to digest due to structural changes.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Lactosylation blocked cathepsin D and chymosin from breaking down lactoferrin—but not other proteins.
It was unexpected that two digestive enzymes would be hindered only for one protein (lactoferrin), despite no effect on similar proteins like β-lactoglobulin, suggesting highly specific structural effects.
Practical Takeaways
Be aware that processed dairy products heated with sugar may contain proteins that are harder to digest due to structural changes.
Publication
Journal
Molecular nutrition & food research
Year
2007
Authors
T. Dalsgaard, J. Nielsen, L. B. Larsen
Related Content
Claims (5)
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.
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.
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.
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.
Rennet cuts a protein on milk's tiny particles, making them clump together and turn into cheese curds.