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METHOD FOR PREVENTING OR REDUCING OF SUGAR-AMINO REACTION IN FOOD PRODUCT, METHOD OF UTILIZING ENZYME FOR PERFORMING THE SAME, AND FOOD PRODUCT OBTAINED BY THE SAME METHOD
METHOD FOR PREVENTING OR REDUCING OF SUGAR-AMINO REACTION IN FOOD PRODUCT, METHOD OF UTILIZING ENZYME FOR PERFORMING THE SAME, AND FOOD PRODUCT OBTAINED BY THE SAME METHOD
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机译:预防或减少食品中糖氨基反应的方法,利用酶进行相同反应的方法以及采用相同方法得到的食品
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摘要
FIELD: food-processing industry.;SUBSTANCE: method for preventing and/or reducing of sugar-amino reaction in food product containing component selected from the group comprising protein, peptide or amino acid, and also containing reducing sugar involves providing contacting of food product with enzyme capable of oxidizing reducing group of mono- and disaccharides.;EFFECT: increased efficiency by preventing occurrence of undesired organoleptical characteristics in food products exposed to high temperatures.;13 cl, 16 dwg, 7 tbl, 11 ex
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机译:领域:预防和/或减少包含选自蛋白质,肽或氨基酸的组分并且还包含还原糖的食品中糖-氨基反应的方法包括提供与食品的接触用能氧化单糖和双糖还原基团的酶。效果:通过防止暴露于高温的食品中不期望的感官特性而提高效率; 13 cl,16 dwg,7 tbl,11 ex
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