EGG WHITE PROTEIN MODIFIED BY MAILLARD REACTION USING RARE SACCHARIDE PSICOSE AND USE THEREOF IN FOOD

摘要

PROBLEM TO BE SOLVED: To provide a protein/sugar conjugate which can impart the special function of the constituent rare saccharide psicose itself and can exhibit functions on food more improved than those conventionally known and to use it in food.;SOLUTION: The Maillard reaction modified protein, desirably egg white protein, using rare saccharide psicose is provided. The modified protein has a high gel formation property enhanced by the Maiillard reaction using rare saccharide psicose. In one embodiment, this is a gel having a high transparency and a high breaking strength. In another embodiment, this is a modified protein having functions on food improved by the Maillard reaction using rare saccharide psicose and having the property of improving the ability of, especially, food to gel.;COPYRIGHT: (C)2004,JPO&NCIPI