Effect of ultrasound combined with TGase-type glycation on the structure, physicochemical, and functional properties of casein hydrolysate.

Summary: Scientists have found a cool new way to make milk protein work better in food! By using sound waves (ultrasound) and a special enzyme (TGase) to mix the protein with a sugar-like substance, they changed its shape. This made the protein stretch out and become more flexible. The new and improved protein dissolves better in water, makes better foam, fights off bad molecules (acts as an antioxidant), and handles heat much better. This exciting discovery could help us make better, healthier, and tastier foods in the future!