Protein cross-linking in food

Annals of the New York Academy of Sciences

Volumn 1043, Issue , 2005, Pages 97-103

  Gerrard, J A ^a   Meade, S J ^a   Miller, A G ^a   Brown, P K ^a,b   Yasir, S B M ^a,b   Sutton, K H ^b   Newberry, M P ^b  

^a UNIVERSITY OF CANTERBURY   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Food texture; Glutaraldehyde; Maillard reaction; Protein cross linking; Tofu

Indexed keywords

PROTEIN; RIBONUCLEASE;

CONFERENCE PAPER; CROSS LINKING; FOOD ANALYSIS; FOOD TEXTURE; GLYCATION; MODEL; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN STRUCTURE; SOYBEAN; STRUCTURE ANALYSIS; WHEAT;

TRITICUM AESTIVUM;

EID: 23744445156     PISSN: 00778923     EISSN: None     Source Type: Book Series    
DOI: 10.1196/annals.1333.012     Document Type: Conference Paper

References (5)

1. GERRARD, J.A. 2002. Protein-protein crosslinking in food: methods, consequences, applications. Trends Food Sci. Technol. 13: 391-399.
2. MILLER, A.G. & J.A. GERRARD. 2005. The Maillard reaction and food protein crosslinking., Progr. Food Biopolym. Res. In press.
3. MEADE, S.J., A.J. MILLER & J.A. GERRARD. 2003. The role of dicarbonyl compounds in non-enzymatic crosslinking: a structure-activity study. Bioorg. Med. Chem. Lett. 11: 853-862.
4. GERRARD, J. A., P.K. BROWN & S.E. FAYLE. 2002. Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease. Food Chem. 79: 343-349.
5. Measurement and Perception. A.J. Rosenthal, Ed.: 99-151. Aspen Publishers. Gaithersburg, MD.