Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction

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Chemical Stability of Proteins in Foods : Oxidation and the Maillard Reaction. / Poojary, Mahesha M; Lund, Marianne N.

In: Annual review of food science and technology, Vol. 13, 2022, p. 35-58.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Poojary, MM & Lund, MN 2022, 'Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction', Annual review of food science and technology, vol. 13, pp. 35-58. https://doi.org/10.1146/annurev-food-052720-104513

APA

Poojary, M. M., & Lund, M. N. (2022). Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction. Annual review of food science and technology, 13, 35-58. https://doi.org/10.1146/annurev-food-052720-104513

Vancouver

Poojary MM, Lund MN. Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction. Annual review of food science and technology. 2022;13:35-58. https://doi.org/10.1146/annurev-food-052720-104513

Author

Poojary, Mahesha M ; Lund, Marianne N. / Chemical Stability of Proteins in Foods : Oxidation and the Maillard Reaction. In: Annual review of food science and technology. 2022 ; Vol. 13. pp. 35-58.

Bibtex

@article{68eb4b6e29f24f8d8efbc53d7007d57e,
title = "Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction",
abstract = "Protein is a major nutrient present in foods along with carbohydrates and lipids. Food proteins undergo a wide range of modifications during food production, processing, and storage. In this review, we discuss two major reactions, oxidation and the Maillard reaction, involved in chemical modifications of food proteins. Protein oxidation in foods is initiated by metal-, enzyme-, or light-induced processes. Food protein oxidation results in the loss of thiol groups and the formation of protein carbonyls and specific oxidation products of cysteine, tyrosine, tryptophan, phenylalanine, and methionine residues, such as disulfides, dityrosine, kynurenine, m-tyrosine, and methionine sulfoxide. The Maillard reaction involves the reaction of nucleophilic amino acid residues with reducing sugars, which yields numerous heterogeneous compounds such as α-dicarbonyls, furans, Strecker aldehydes, advanced glycation end-products, and melanoidins. Both protein oxidation and the Maillard reaction result in the loss of essential amino acids but may positively or negatively impact food structure and flavor. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.",
author = "Poojary, {Mahesha M} and Lund, {Marianne N}",
year = "2022",
doi = "10.1146/annurev-food-052720-104513",
language = "English",
volume = "13",
pages = "35--58",
journal = "Annual review of food science and technology",
issn = "1941-1413",
publisher = "Annual Reviews, inc.",

}

RIS

TY - JOUR

T1 - Chemical Stability of Proteins in Foods

T2 - Oxidation and the Maillard Reaction

AU - Poojary, Mahesha M

AU - Lund, Marianne N

PY - 2022

Y1 - 2022

N2 - Protein is a major nutrient present in foods along with carbohydrates and lipids. Food proteins undergo a wide range of modifications during food production, processing, and storage. In this review, we discuss two major reactions, oxidation and the Maillard reaction, involved in chemical modifications of food proteins. Protein oxidation in foods is initiated by metal-, enzyme-, or light-induced processes. Food protein oxidation results in the loss of thiol groups and the formation of protein carbonyls and specific oxidation products of cysteine, tyrosine, tryptophan, phenylalanine, and methionine residues, such as disulfides, dityrosine, kynurenine, m-tyrosine, and methionine sulfoxide. The Maillard reaction involves the reaction of nucleophilic amino acid residues with reducing sugars, which yields numerous heterogeneous compounds such as α-dicarbonyls, furans, Strecker aldehydes, advanced glycation end-products, and melanoidins. Both protein oxidation and the Maillard reaction result in the loss of essential amino acids but may positively or negatively impact food structure and flavor. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

AB - Protein is a major nutrient present in foods along with carbohydrates and lipids. Food proteins undergo a wide range of modifications during food production, processing, and storage. In this review, we discuss two major reactions, oxidation and the Maillard reaction, involved in chemical modifications of food proteins. Protein oxidation in foods is initiated by metal-, enzyme-, or light-induced processes. Food protein oxidation results in the loss of thiol groups and the formation of protein carbonyls and specific oxidation products of cysteine, tyrosine, tryptophan, phenylalanine, and methionine residues, such as disulfides, dityrosine, kynurenine, m-tyrosine, and methionine sulfoxide. The Maillard reaction involves the reaction of nucleophilic amino acid residues with reducing sugars, which yields numerous heterogeneous compounds such as α-dicarbonyls, furans, Strecker aldehydes, advanced glycation end-products, and melanoidins. Both protein oxidation and the Maillard reaction result in the loss of essential amino acids but may positively or negatively impact food structure and flavor. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

U2 - 10.1146/annurev-food-052720-104513

DO - 10.1146/annurev-food-052720-104513

M3 - Journal article

C2 - 34941384

VL - 13

SP - 35

EP - 58

JO - Annual review of food science and technology

JF - Annual review of food science and technology

SN - 1941-1413

ER -

ID: 288205696