Dehydroascorbic Acid Mediated Crosslinkage of Proteins Using Maillard Chemistry - Relevance to Food Processing

Gerrard, Juliet A.; Sutton, Kevin H.; Fayle, Siâan E.; Pratt, Andy

doi:10.1533/9781845698447.3.127

The Maillard Reaction in Foods and Medicine 2005

DOI: 10.1533/9781845698447.3.127

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Dehydroascorbic Acid Mediated Crosslinkage of Proteins Using Maillard Chemistry - Relevance to Food Processing

Juliet A. Gerrard

Kevin H. Sutton

Siâan E. Fayle

et al.

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Cited by 2 publications

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Protein Cross‐Linking in Food

Gerrard¹

2006

Food Biochemistry and Food Processing

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The aims of this paper are (1) to probe the relationship betweenmolecular 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 crosslinking on food functionality, particularly 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 consequences 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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Protein Cross‐Linking in Food

Gerrard¹

2006

Food Biochemistry and Food Processing

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Protein Cross‐linking in Food – Structure, Applications, Implications for Health and Food Safety

Gerrard

Cottam

2012

Food Biochemistry and Food Processing

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Dehydroascorbic Acid Mediated Crosslinkage of Proteins Using Maillard Chemistry - Relevance to Food Processing

Cited by 2 publications

References 13 publications

Protein Cross‐Linking in Food

Protein Cross‐Linking in Food

Protein Cross‐linking in Food – Structure, Applications, Implications for Health and Food Safety

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