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 of Food Science – Wiley
Published: Nov 1, 1981
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