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

British Journal of Nutrition

Volumn 108, Issue SUPPL. 2, 2012, Pages

  Gerrard, Juliet A ^a,b   Lasse, Moritz ^a,b   Cottam, Justine ^b,c   Healy, Jackie P ^b   Fayle, Sian E ^b,d   Rasiah, Indira ^b,d   Brown, Paula K ^b   BinYasir, Suhaimi Md ^b,d   Sutton, Kevin H ^d   Larsen, Nigel G ^a,b,d  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF CANTERBURY   (New Zealand)

^c FONTERRA RESEARCH CENTRE   (New Zealand)

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

Author keywords

aggregation; digestibility; Maillard; protein protein crosslinking

Indexed keywords

PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; CONTROLLED STUDY; FOOD PROCESSING; FOOD QUALITY; FOOD TEXTURE; GLYCATION; HUMAN; IN VITRO STUDY; NUTRITIONAL VALUE; PARTICLE SIZE; PROTEIN AGGREGATION; PROTEIN CROSS LINKING; PROTEIN INTAKE; PROTEIN MODIFICATION; PROTEIN PROTEIN INTERACTION;

CROSS-LINKING REAGENTS; DAIRY PRODUCTS; DIET; DIETARY PROTEINS; EGGS; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; MAILLARD REACTION; NUTRITIVE VALUE; SOY FOODS; TRANSGLUTAMINASES; TRITICUM;

TRITICUM AESTIVUM;

EID: 84868146280     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S000711451200236X     Document Type: Article

References (46)

1. Fayle SE & Gerrard JA (2002) The Maillard Reaction [PS Belton, editor]. Cambridge: The Royal Society of Chemistry.
2. Friedman M (1996) The impact of the Maillard reaction on the nutritional value of food proteins. In The Maillard reaction: consequences for the chemical and life sciences, p. 119 [R Ikan, editor]. New York: John Wiley and Sons.
3. Friedman M (1999) Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins. J Ag Food Chem 47, 1295-1319. (Pubitemid 29217113)
4. Cottam JRA & Gerrard JA (2012) Protein crosslinking in food - structure, applications, implications for health and food safety. In Food Biochemistry and Food Processing, 2nd ed., Chapter 10, pp. 207-223. [YH Hui, editor]. USA: Blackwell.
5. Zhu Y, Bol J, Rinema A, et al. (1995) Microbial transglutaminase. A review of its production and application in food processing. Appl Microbiol Biotech 44, 277-282. (Pubitemid 26024346)
6. Seguro K, Kumazawa Y, Kuraishi C, et al. (1996) The epsilon- (gamma-glutamyl)lysine moiety in crosslinked casein is an available source of lysine for rats. J Nutr 126, 2557-2562. (Pubitemid 26339670)
7. Jaros D, Partschefeld C, Henle T, et al. (2006) Transglutaminase in dairy products: Chemistry, physics, applications. J Text Stud 37, 113-155.
8. Kuraishi C, Yamazaki K & Susa Y (2001) Transglutaminase: Its utilization in the food industry. Food Rev Int 17, 221-246.
9. Nielsen PM (1995) Reactions and potential industrial applications of transglutaminase - review of literature and patents. Food Biotech 9, 119-156.
10. Gerrard JA & Sutton KH (2005) Addition of transglutaminase to cereal products may generate the epitope responsible for coelic disease. Trends Food Sci Technol 16, 510-512. (Pubitemid 41526974)
11. Luheshi LM, Crowther DC & Dobson CM (2008) Protein misfolding and disease: from the test tube to the organism. Curr Opin Chem Biol 12, 25-31.
12. Kato H, Chuyen NV, Utsunomiya N, et al. (1986) Changes of amino acids composition and relative digestibility of lysozyme in the reaction with a-dicarbonyl compounds in aqueous system. J Nutr Sci Vitaminol 32, 55-65.
13. Gerrard JA, Fayle SE, Wilson AJ, et al. (1998) Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase. J Food Sci 63, 472-475. (Pubitemid 28310069)
14. Yasir S, Bin Md, Sutton KH, et al. (2007) The impact of transglutaminase on soya proteins and tofu texture. Food Chem 104, 1491-1501. (Pubitemid 46783269)
15. de Groot J & de Jongh HH (2003) The presence of heat-stable conformers of ovalbumin affects properties of thermally formed aggregates. Protein Eng 16, 1035-1040. (Pubitemid 38281753)
16. Fayle SE, Gerrard JA, Simmons L, et al. (2000) Crosslinkage of proteins by dehydroascorbic acid and its degradation products. Food Chem 70, 193-198. (Pubitemid 30433796)
17. Gerrard JA, Brown PK & Fayle SE (2002) Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehydes with ribonuclease. Food Chem 79, 357-363.
18. Yasir S, Bin Md, Sutton KH, et al. (2007) The impact of Maillard cross-linking on soya proteins and tofu texture. Food Chem 104, 1502-1508. (Pubitemid 46783270)
19. Gerrard JA, Newberry MP, Ross M, et al. (2000) Pastry lift and croissant volume as affected by microbial transglutaminase. J Food Sci 65, 312-314. (Pubitemid 30228685)
20. Gerrard JA, Fayle SE, Brown PA, et al. (2001) Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough. J Food Sci 66, 782-786. (Pubitemid 32832188)
21. Bertrand-Harb C, Nicolas MG, Dalgalarrondo M, et al. (1993) Determination of alkylation degree by 3 colorimetric methods and amino acid analysis - a comparative study. Sci Aliments 13, 577-584.
22. Kang IJ (1994) Gelation and gel properties of soybean glycinin in a transglutaminase-catalyzed system. J Agric Food Chem 42, 159.
23. Goldstein JI, Newbury DE, Echlin P, et al. (1992) Scanning Electron Microscopy and X-Ray Microanalysis. New York: Plenum Press.
24. Ericsson UB, Hallberg BM, DeTitta GT, et al. (2006) Thermofluor-based high-throughput stability optimization of proteins for structural studies. Anal Biochem 357, 289-298. (Pubitemid 44430091)
25. Fu T, Abbott UR & Hatzos C (2002) Digestibility of food allergens and nonallergenic proteins in simulated gastric fluid and simulated intestinal fluid - a comparative study. J Agric Food Chem 50, 7154-7160. (Pubitemid 35332799)
26. Kim EHJ, Petrie JR, Motoi L, et al. (2008) Effect of structural and physicochemical characteristics of the protein matrix in pasta on in vitro starch digestibility. Food Biophys 3, 229-234.
27. Pharmacopeia US (2009) National formulary. USP 27.
28. Gerrard JA, Brown PK & Fayle SE (2003) Maillard crosslinking of food proteins II: the reactions of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins in vitro and in situ. Food Chem 80, 35-43. (Pubitemid 35365726)
29. Gerrard JA, Brown PK & Fayle SE (2003) Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants. Food Chem 80, 45-50. (Pubitemid 35365727)
30. Kaye YK, Easa AM & Ismail N (2001) Reducing weight loss of retorted soya protein tofu by using glucose- and microwave- pre-heating treatment. Int J Food Sci Technol 36, 387-392.
31. Kwan SW & Easa AM (2003) Comparing physical properties of retort-resistant glucono-d-lactone tofu treated with commercial transglutaminase enzyme or low levels of glucose. Food Sci Technol 36, 643-646. (Pubitemid 36990656)
32. Fayle SE, Healy JP, Brown PA, et al. (2001) Novel approaches to the analysis of the Maillard reaction of proteins. Electrophoresis 22, 1518-1525. (Pubitemid 32452098)
33. Singh H & Latham J (1993) Heat stability of milk: aggregation and dissociation of protein at ultra-high temperatures. Int Dairy J 3, 225-235.
34. Pellegrino L, van Boekel M, Gruppen H, et al. (1999) Heatinduced aggregation and covalent linkages in b-casein model systems. Int Dairy J 9, 255-260. (Pubitemid 29395651)
35. Rasiah IA, Sutton KH, Low FL, et al. (2005) Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants. Food Chem 89, 325-332. (Pubitemid 39195102)
36. Kuraishi C, Yamazaki K & Susa Y (2001) Transglutaminase: Its utilization in the food industry. Food Rev Int 17, 221-224.
37. Soeda T (2003) Effects of microbial transglutaminase for gelation of soya protein isolate during cold storage. Food Sci Technol Res 9, 65-169.
38. Muguruma M, Tsuruoka K, Katayama K, et al. (2003) Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. Meat Sci 63, 191-197.
39. Babiker EE (2000) Effect of transglutaminase treatment on the functionl properties of native and chymotrypsin-digested soya protein. Food Chem 70, 139-145. (Pubitemid 30433788)
40. Dickinson E (1997) Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization. Trends Food Sci Technol 8, 334-339. (Pubitemid 27456711)
41. Meade SJ, Miller AG & Gerrard JA (2003) The role of dicarbonyl compounds in non-enzymatic crosslinking: a structure-activity study. Bioorg Med Chem Lett 11, 853-862. (Pubitemid 36287044)
42. Evenepoel P, Geypens B, Luypaerts A, et al. (1998) Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques. J Nutr 128, 1716-1722. (Pubitemid 28452857)
43. Yoshino K, Sakai K, Mizuha Y, et al. (2004) Peptic digestibility of raw and heat-coagulated hen's egg white proteins at acidic pH range. Int J Food Sci Nutr 55, 635-640. (Pubitemid 40775264)
44. Van der Plancken I, Van Remoortere M, Van Loey IA, et al. (2003) Heat-induced changes in the susceptibility of egg white proteins to enzymatic hydrolysis: A kinetic study. J Agric Food Chem 51, 3819-3823.
45. Van der Plancken I, Delattre M, Indrawati, et al. (2004) Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment. J Agric Food Chem 52, 5621-5626.
46. Valle-Riestra J & Barnes RH (1970) Digestion of heatdamaged egg albumen by the rat. J Nutr 100, 873-882.