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
|
Text
Aspects of physical and chemical.pdf Download (43kB) | Preview |
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 |
|---|---|
| Keyword: | protein-protein crosslinking, Maillard, aggregation, digestibility |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | FACULTY > Faculty of Science and Natural Resources |
| Depositing User: | MUNIRA BINTI MARASAN - |
| Date Deposited: | 28 Feb 2018 15:43 |
| Last Modified: | 28 Feb 2018 15:43 |
| URI: | https://eprints.ums.edu.my/id/eprint/19026 |
Actions (login required)
 |
View Item |