Protein Cross-Linking in Food
| Autor: | Juliet A. Gerrard, P.K Brown, Susie J. Meade, Antonia G. Miller, Kevin H. Sutton, M.P. Newberry, Suhaimi Md. Yasir |
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| Rok vydání: | 2005 |
| Předmět: |
Models
Molecular General Biochemistry Genetics and Molecular Biology symbols.namesake chemistry.chemical_compound History and Philosophy of Science Ribonuclease Food science Triticum biology business.industry Chemistry General Neuroscience Soy Foods Cross-Linking Reagents Small molecule Food Analysis Maillard Reaction Maillard reaction Biochemistry Soybean Proteins Food processing symbols biology.protein Food systems Electrophoresis Polyacrylamide Gel Organic synthesis Dietary Proteins Soybeans business |
| Zdroj: | Food Biochemistry and Food Processing |
| ISSN: | 0077-8923 |
| DOI: | 10.1196/annals.1333.012 |
| Popis: | The aims of this paper are (1) to probe the relationship between molecular structure and protein cross-linking ability for a range of small molecules; (2) to establish whether this relationship holds within a food matrix; and (3) to test the impact of Maillard cross-linking on food functionality, particularly texture, in wheat- and soy-based food systems. A variety of molecules were obtained, either commercially or via organic synthesis. Cross-linking ability was tested using our standard model system, employing ribonuclease A and analyzing the results by SDS-PAGE. Molecules of varying reactivity were tested in wheat- and soy-based products, and the changes in functionality were correlated with changes in protein cross-linking. No simple relationship was found between molecular structure and ability to cross-link ribonuclease. Only the most reactive reagents were able to cross-link within the food matrix. Nevertheless, a low degree of cross-linking was shown to have significant consequences on the properties of wheat- and soy-based foods, suggesting that the Maillard reaction may represent a means to control food texture. |
| Databáze: | OpenAIRE |
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