Why casein is a major food allergen?

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The main scientific objective is to test the hypothesis that interactions with other food constituents (such as lipids) in the food matrix render caseins (otherwise highly digestible molecules) more resistant to digestion, using a physiologically relevant in vitro model of the human digestive process. The secondary aim will therefore be to identify the regions resistant to in-vitro digestion and determine their antigenicity and allergenicity.

unavailable