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

Loading next page...
 
/lp/wiley/effect-of-maillard-reaction-on-some-physical-properties-of-ovalbumin-M7quKO1ofO
Publisher
Wiley
Copyright
Copyright © 1981 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
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

References

  • Effect of Maillard condensation with D‐glucose on the heat stability of bovine serum albumin
    Morales, Morales; Dill, Dill; Landmann, Landmann
  • Chemical and conformational change of ovalbumin due to the Maillard reaction
    Watanabe, Watanabe; Kato, Kato; Sato, Sato

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create folders to
organize your research

Export folders, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off