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A PROCESS FOR THE PREVENTION AND/OR REDUCTION OF MAILLARD REACTION IN A FOODSTUFF CONTAINING A PROTEIN, A PEPTIDE OR AN AMINO ACID AND A REDUCING SUGAR
A PROCESS FOR THE PREVENTION AND/OR REDUCTION OF MAILLARD REACTION IN A FOODSTUFF CONTAINING A PROTEIN, A PEPTIDE OR AN AMINO ACID AND A REDUCING SUGAR
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机译:在包含蛋白质,肽或氨基酸和还原糖的食品中预防和/或还原麦拉德反应的方法
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摘要
There is provided a process for the prevention and/or reduction of Maillardreaction in a foodstuff containing (i) a protein, a peptide or an amino acidand (ii) a reducing sugar, the process comprising contacting the foodstuffwith an enzyme capable of oxidising a reducing group of the sugar.
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