By varying reaction parameters, it was demonstrated that cross-linking of the proteins occurred through different mechanisms. The pH-dependent formation of two types of cross-links is suggested. At pH 5鈥 7, intermolecular cross-linking took place, while at pH 11 cross-links were preferentially ...
The first event in colour formation is an increase in the Acknowledgements This work was supported by the Commission of the European Communities, Agriculture and Fisheries (FAIR) specific programme, CT96-1080, “Optimisation of the Maillard reaction. A way to improve quality and safety of ...
Because TGase is an enzyme that catalyzes the formation of isopeptides between lysine and glutamine residues (Folk & Finlayson, 1977), the extent of enzyme reaction is influenced by the numbers of lysine and glutamine residues on the surface of the protein. Therefore, the numbers of lysine and...
The most popular flour is wheat one, due to widely used in bakery products mainly thanks to formation of a viscoelastic dough. However, the gluten protein fraction responsible for it cannot be tolerated by patients suffering from coeliac disease. Yet, there are a number of flours available, in...
In addition, sugar played a major role in Maillard reaction to promote the formation of melanoidin and fructosamine while salt and oil did not significantly affect these two Maillard products. Vinegar inhibited the reaction due to the acidic condition but provided some melanoidin and fructosamine ...
arising from the formation of various dynamic chemical bonds, including EGaIn-SH coordinative bonds, noncovalent H-bonds and dynamic S-S covalent bonds, in the contacting cut interfaces.d,ePhotographs of E-GES connected to an LED bulb in different situations. There is liquid nitrogen in the pla...
The Ferment Theory of Gluten Formation. The question whether gluten exists as such in flour, or whether it results by the activity of a ferment, is one on which there are consider- able differences of opinion. Weyl and BischofP considered gluten to be formed from pre-existing globulins by ...
This might be probably due to higher sugar content of chestnut which enhances the brown colour thorough caramelization and Maillard reaction during the frying operation. The Maillard reaction between reducing sugars and amino acids is the primary colour formation reaction during frying operation (Baik ...
(Anjum et al., 2007). The unique viscoelastic properties of wheat gluten provide better processing characteristics for network structure formation than those of otherplant proteins(Y.Chen, Liang, Liu, Wang, & Wang, 2021). The material can be texturized alone to form continuous networks through ...
The first chemical reaction depicted at the top of FIG. 2 illustrates the formation of a first example of a halogenated amine-functionalized flame retardant molecule. The halogenated amine-functionalized flame retardant molecule of FIG. 2 includes an aryl halide having an amine group and a phosphoru...