Linking Proteins Using the Maillard Reaction and the Implications for Food Processors

摘要: Summary Heating proteins and reducing sugars together reduces the solubility of proteins. This can be seen as gel formation inability fragments or powders to go into solution in solvents that contain agents should break disulfide bonds non covalent associations. It would appear become covalently linked one another an organized manner dilute solutions. The creation crosslinks could explain many characteristics sugar-protein gels, such their high breakstrengths clarity. Under conditions temperature pressure occur within barrel extruder, protein crosslinking occurs if a sugar is present. In extreme conditions, reaction prevents textured product being formed. Control induced enable better control processes used extensively by food manufacturers.