Protein-protein crosslinking in food: methods, consequences, applications

被引：290

作者：

Gerrard, JA ^{[1
]}

机构：

[1] Univ Canterbury, Dept Plant & Microbial Sci, Christchurch 1, New Zealand

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2002年 / 13卷 / 12期

关键词：

D O I：

10.1016/S0924-2244(02)00257-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Protein-protein crosslinks play an important role in determining the functional properties of food proteins. Manipulation of the number and nature of such protein crosslinks during food processing offers a means by which the food industry can manipulate the functional properties of food, often without damaging the nutritional quality. This review discusses advances in our understanding of protein crosslinking over the last decade, and examines current and future applications of this chemistry in food processing. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：391 / 399

页数：9

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