Indeed, one of the methods to assess protein stability which is used as part of the risk assessment of novel proteins, including target transgene- encoded proteins in genetically modified foods, involves the assessment of their susceptibility to in vitro pepsinolysis. In order to sensitize an individual via the gastrointestinal (GI) tract, an allergen must have properties which preserve its structure during the digestion process (such as resistance to low pH, bile salts, and proteolysis), thus allowing enough allergen to survive as intact epitope to be taken up by the gut to sensitize the mucosal immune system.