Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition

Juliet A. Gerrard, and Moritz Lasse, and Justine Cottam, and Jackie P. Healy, and Sian E. Fayle, and Indira Rasiah, and Paula K. Brown, and Suhaimi Md Yasir, and Kevin H. Sutton, and Nigel G. Larsen, (2012) Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition. British Journal of Nutrition, 108. S288-S297. ISSN 1475-2662

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Abstract

In this paper, we give an overview of our research exploring the impact of physical and chemical processing on food proteins. There are three themes, applied to the proteins of wheat, soya, egg and dairy foods. Firstly, the impact of the Maillard reaction on food proteins is discussed, with a particular focus on how the reactions might be harnessed to manipulate food texture. Secondly, the potential of enzymatic protein-protein crosslinking is considered, especially the enzyme transglutaminase. Thirdly, the broader question of how the aggregation of proteins within a food is altered by chemical and physical modification and how, in turn, this might impact on the overall nutritional quality of the food is considered.

Item Type: Article
Uncontrolled Keywords: protein-protein crosslinking, Maillard, aggregation, digestibility
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: FACULTY > Faculty of Science and Natural Resources
Depositing User: Munira
Date Deposited: 28 Feb 2018 07:43
Last Modified: 28 Feb 2018 07:43
URI: http://eprints.ums.edu.my/id/eprint/19026

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