Advances in Food and Nutrition Research, Vol. 47 by Steve Taylor

By Steve Taylor

Advances in nutrition and meals acknowledges the indispensable courting among the nutrition and dietary sciences and brings jointly striking and complete stories that spotlight this courting. Contributions element the medical advancements within the large parts of nutrition technological know-how and meals are meant to make sure that meals scientists in academia and in addition to specialist nutritionists and dieticians are stored proficient bearing on rising study and advancements in those very important disciplines.

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Sample text

The browning reaction can be defined as the sequence of events that begins with the reaction of the amino group of amino acids, peptides, or proteins with a glycosidic hydroxyl group of sugars; the sequence terminates with the formation of brown nitrogenous polymers or melanoidins (Ellis, 1959; O’Brien and Morrissey, 1989; Ames, 1990; Friedman, 1996; Chuyen, 1998). This is also one of the principal pathways of final degradation of organic matter in nature. These nonenzymatic reactions are responsible for numerous changes on food properties and may impair food safety.

2002). Results indicate that g-glutamylization of Phe can abolish its bitterness and improve the taste. According to several panel members g-Glu-Phe has a lemon-like refreshing sourness. Several patent applications pertaining to peptidases have highlighted the growing interest in this type of enzyme. A patent from Gist brocades (1996) demonstrated a process for producing an aminopeptidase preparation by Aspergillus niger. Ro¨hm GmbH (1997) and Novo Nordisk (1998) used modern biotechnology to engineer strains of Aspergillus, which produce amino- and carboxy-peptidases, respectively.

Moreover, most enzymes can be produced in large quantities, each having appropriate physical, chemical and catalytic properties. The cost of enzyme production is reasonable if one uses microbial fermentation or biotechnological processes. Besides the proteases, which have been investigated extensively and are the only modifying enzymes currently in use commercially, there are transglutaminase, protein kinase, and peptidoglutaminase. These enzymes have only been reported for use in food protein modification on a laboratory scale.

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