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Protein Cross‐Linking in Food
Author(s) -
GERRARD J.A.,
MEADE S J,
MILLER A G,
BROWN P K,
YASIR S B M,
SUTTON K H,
NEWBERRY M P
Publication year - 2005
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1196/annals.1333.012
Subject(s) - maillard reaction , food science , chemistry , soy protein , matrix (chemical analysis) , ribonuclease , cross reactivity , food products , reactivity (psychology) , cross reactions , biochemistry , chromatography , biology , medicine , rna , alternative medicine , pathology , antibody , immunology , gene
A bstract : The aims of this paper are (1) to probe the relationship between molecular structure and protein cross‐linking ability for a range of small molecules; (2) to establish whether this relationship holds within a food matrix; and (3) to test the impact of Maillard cross‐linking on food functionality, particularly texture, in wheat‐ and soy‐based food systems. A variety of molecules were obtained, either commercially or via organic synthesis. Cross‐linking ability was tested using our standard model system, employing ribonuclease A and analyzing the results by SDS‐PAGE. Molecules of varying reactivity were tested in wheat‐ and soy‐based products, and the changes in functionality were correlated with changes in protein cross‐linking. No simple relationship was found between molecular structure and ability to cross‐link ribonuclease. Only the most reactive reagents were able to cross‐link within the food matrix. Nevertheless, a low degree of cross‐linking was shown to have significant consequences on the properties of wheat‐ and soy‐based foods, suggesting that the Maillard reaction may represent a means to control food texture.