Protein cross-linking in food
The aims of this paper are (1) to probe the relationship betweenmolecular structure and protein cross-linking ability for a range of small mol-ecules; (2) to establish whether this relationship holds within a food matrix;and (3) to test the impact of Maillard cross-linking on food functionality, par...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
2005
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/19225/1/Protein%20cross.pdf https://eprints.ums.edu.my/id/eprint/19225/ https://doi.org/10.1196/annals.1333.012 |
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| Summary: | The aims of this paper are (1) to probe the relationship betweenmolecular structure and protein cross-linking ability for a range of small mol-ecules; (2) to establish whether this relationship holds within a food matrix;and (3) to test the impact of Maillard cross-linking on food functionality, par-ticularly texture, in wheat- and soy-based food systems. A variety of moleculeswere obtained, either commercially or via organic synthesis. Cross-linkingability was tested using our standard model system, employing ribonuclease Aand analyzing the results by SDS-PAGE. Molecules of varying reactivity weretested in wheat- and soy-based products, and the changes in functionality werecorrelated with changes in protein cross-linking. No simple relationship wasfound between molecular structure and ability to cross-link ribonuclease. Onlythe most reactive reagents were able to cross-link within the food matrix.Nevertheless, a low degree of cross-linking was shown to have significant con-sequences on the properties of wheat- and soy-based foods, suggesting that theMaillard reaction may represent a means to control food texture. |
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