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Effect of Maillard Reaction on Some Physical Properties of Ovalbumin

Effect of Maillard Reaction on Some Physical Properties of Ovalbumin ABSTRACT Ovalbumin freeze‐dried with or without the addition of glucose was stored at 50°C and 65% relative humidity to study the effect of the Maillard reaction on some physical properties of ovalbumin. In the early stage of the reaction in which ovalbumin‐glucose complexes were formed, there were soluble types of monomer and aggregates of which α‐helix and available lysine contents were gradually decreased with length of storage and degree of aggregation. These compounds were characterized by properties possessing a marked resistance towards destruction of conformation and coagulation. With progress of the reaction, ovalbumin‐glucose complexes changed to insoluble forms having higher particle weight and breakdown products. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Effect of Maillard Reaction on Some Physical Properties of Ovalbumin

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References (16)

Publisher
Wiley
Copyright
Copyright © 1981 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1981.tb04499.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Ovalbumin freeze‐dried with or without the addition of glucose was stored at 50°C and 65% relative humidity to study the effect of the Maillard reaction on some physical properties of ovalbumin. In the early stage of the reaction in which ovalbumin‐glucose complexes were formed, there were soluble types of monomer and aggregates of which α‐helix and available lysine contents were gradually decreased with length of storage and degree of aggregation. These compounds were characterized by properties possessing a marked resistance towards destruction of conformation and coagulation. With progress of the reaction, ovalbumin‐glucose complexes changed to insoluble forms having higher particle weight and breakdown products.

Journal

Journal of Food ScienceWiley

Published: Nov 1, 1981

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