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

The British Journal of Nutrition
Juliet A GerrardNigel G Larsen

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.

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Citations

Mar 5, 2003·Bioorganic & Medicinal Chemistry·Susie J MeadeJuliet A Gerrard
Jan 11, 2017·Journal of the Science of Food and Agriculture·Blanca A Mondaca-NavarroRoberto Rodríguez-Ramírez
Apr 11, 2017·Journal of the American Oil Chemists' Society·Sergio Salazar-VillaneaAntonius F B van der Poel
Oct 17, 2017·Animal : an International Journal of Animal Bioscience·S Salazar-VillaneaA F B van der Poel
Dec 15, 2017·Journal of the Science of Food and Agriculture·Geerada KaewjumpolSupawan Thawornchinsombut
Aug 23, 2019·Critical Reviews in Food Science and Nutrition·Glenn A A van LieshoutKasper A Hettinga
Nov 9, 2019·Preparative Biochemistry & Biotechnology·Sagar M Gadalkar, Virendra K Rathod
Oct 26, 2016·Journal of Animal Science and Biotechnology·Sergio Salazar-VillaneaAntonius F B van der Poel
Apr 22, 2021·Preparative Biochemistry & Biotechnology·Revati S Chavan, Virendra K Rathod

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