Publications by authors named "Hans Bertelsen"
Degree of hydrolysis is a poor predictor of the sensitizing capacity of whey- and casein-based hydrolysates in a Brown Norway rat model of cow's milk allergy.
Katrine Lindholm Bøgh Ditte Møller Nielsen Hossein Mohammad-Beigi Heidi Frahm Christoffersen Lotte Neergaard Jacobsen Hans Bertelsen
Food Res Int
April 2024
Article Synopsis
- The effectiveness of hydrolyzed cow's milk protein infant formulas in preventing cow's milk allergy (CMA) is debated, with factors like the degree of hydrolysis influencing the risk of sensitization.
- A study compared the immunogenicity and sensitizing capacity of 30 different whey- and casein-based hydrolysates using a rat model, finding whey-based options to be more immunogenic.
- Surface hydrophobicity was identified as a key factor influencing sensitization, suggesting future research should focus on diverse physicochemical properties rather than just the degree of hydrolysis.
Effect of protein-surfactant interactions on aggregation of β-lactoglobulin.
Biochim Biophys Acta
May 2011
The milk protein β-lactoglobulin (βLG) dominates the properties of whey aggregates in food products. Here we use spectroscopic and calorimetric techniques to elucidate how anionic, cationic and non-ionic surfactants interact with bovine βLG and modulate its heat-induced aggregation. Alkyl trimethyl ammonium chlorides (xTAC) strongly promote aggregation, while sodium alkyl sulfates (SxS) and alkyl maltopyranosides (xM) reduce aggregation.
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