Creating Proteins with Novel Functionality via the Maillard Reaction: A Review

• Published in: Critical reviews in food science and nutrition Vol. 46; no. 4; pp. 337 - 350
• Main Authors: Oliver, Christine M., Melton, Laurence D., Stanley, Roger A.
• Format: Journal Article
• Language: English
• Published: Colchester Taylor & Francis Group 01.01.2006; Taylor & Francis; Taylor & Francis Ltd
• Subjects: Biological and medical sciences; cross-linking; Cross-Linking Reagents; Dietary Proteins - chemical synthesis; Emulsions; food; Food industries; Food Industry; functional properties; Fundamental and applied biological sciences. Psychology; Gels; glycation; glycoconjugates; Maillard Reaction; protein modification; Modification; Heat treatment; Maillard reaction; protein modification; Review; Glycoconjugate; Properties; Glycation; Protein; functional properties; cross-linking; glycoconjugates; Food

Proteins are widely utilized to add functional properties, such as gelling and emulsification to foods. These attributes depend on a number of factors such as molecular structure of the protein, the pH, and the composition of its chemical environment. There is substantial evidence to suggest that th...