Process for the reduction and / or the prevention of the Maillard reaction protein, in foods containing reducing sugars and amino acids or peptides

摘要

There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.