Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition
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 partic...
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Cambridge University Press
2012
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my.ums.eprints.190262018-02-28T07:43:45Z https://eprints.ums.edu.my/id/eprint/19026/ Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition Juliet A. Gerrard Moritz Lasse Justine Cottam Jackie P. Healy Sian E. Fayle Indira Rasiah Paula K. Brown Suhaimi Md Yasir Kevin H. Sutton Nigel G. Larsen TX341-641 Nutrition. Foods and food supply 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. Cambridge University Press 2012 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/19026/1/Aspects%20of%20physical%20and%20chemical.pdf Juliet A. Gerrard and Moritz Lasse and Justine Cottam and Jackie P. Healy and Sian E. Fayle and Indira Rasiah and Paula K. Brown and Suhaimi Md Yasir and Kevin H. Sutton and Nigel G. Larsen (2012) Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition. British Journal of Nutrition, 108. S288-S297. ISSN 1475-2662 https://doi.org/10.1017/S000711451200236X |
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TX341-641 Nutrition. Foods and food supply Juliet A. Gerrard Moritz Lasse Justine Cottam Jackie P. Healy Sian E. Fayle Indira Rasiah Paula K. Brown Suhaimi Md Yasir Kevin H. Sutton Nigel G. Larsen Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition |
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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. |
format |
Article |
author |
Juliet A. Gerrard Moritz Lasse Justine Cottam Jackie P. Healy Sian E. Fayle Indira Rasiah Paula K. Brown Suhaimi Md Yasir Kevin H. Sutton Nigel G. Larsen |
author_facet |
Juliet A. Gerrard Moritz Lasse Justine Cottam Jackie P. Healy Sian E. Fayle Indira Rasiah Paula K. Brown Suhaimi Md Yasir Kevin H. Sutton Nigel G. Larsen |
author_sort |
Juliet A. Gerrard |
title |
Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition |
title_short |
Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition |
title_full |
Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition |
title_fullStr |
Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition |
title_full_unstemmed |
Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition |
title_sort |
aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition |
publisher |
Cambridge University Press |
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2012 |
url |
https://eprints.ums.edu.my/id/eprint/19026/1/Aspects%20of%20physical%20and%20chemical.pdf https://eprints.ums.edu.my/id/eprint/19026/ https://doi.org/10.1017/S000711451200236X |
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1760229525689466880 |
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13.18916 |