Macronutrient composition together with chemical and physical qualities of foods induces many signals in the gastrointestinal tract. Among the macronutrients dietary proteins have the highest satiety. The textural properties of a single protein can be tailored by cross-linking enzymes, e.g. transglutaminase (Tg). The project aimed at creating protein-based food structures that would have a higher impact on satiety and related gastrointestinal hormonal responses in humans. Methods: 12 healthy males participated in the study 3x after a 10 hour fast. They consumed with 400 ml water isocaloric (850 kJ) and isovolumic (400 ml) test meals containing either 50 g whey (WH), casein (Cas) or casein protein crosslinked by Tg (Cas-Tg) in a randomized order. Results: Postprandial glucose, insulin, CCK and GLP-1 concentrations were significantly different after the three protein meals. Glucose concentration decreased in the first hour and returned close to baseline at the end of the study. Cas and Wh were more potent in lowering postprandial glucose than Cas-Tg. Insulin release was the highest after Cas and Wh at 15 and 30 min being significantly different from Cas-Tg. CCK increased similarly in the first 15 min after Cas and Wh while the release after Cas-Tg was significantly lower. GLP-1 peaked at 30 min after Wh and at 60 min after Cas while the Cas-Tg response was significantly attenuated. PYY peaked after 30/60min with the highest concentrations after Cas and the lowest after Cas-Tg, but the responses were not significantly different among the meals. Subjects felt significantly less satiated after the Wh meal and the feeling of fullness was the strongest after Cas-Tg compared to Wh and Cas meals. Conclusion: Our results clearly indicate that different milk proteins exert different effects on the release of the gastrointestinal hormones affecting plasma glucose and insulin levels and overall satiety sensations. In addition, by changing the protein structure these profiles can be engineered and and thereby more satiety-inducing food products developed.