Maillard-Reaction-Induced modification and aggregation of proteins and hardening of texture in protein bar model systems

Peng Zhou, Mufan Guo, Dasong Liu, Xiaoming Liu, Teodore P. Labuza

Research output: Contribution to journalArticlepeer-review

27 Scopus citations

Abstract

The hardening of high-protein bars causes problems in their acceptability to consumers. The objective of this study was to determine the progress of the Maillard reaction in model systems of high-protein nutritional bars containing reducing sugars, and to illustrate the influences of the Maillard reaction on the modification and aggregation of proteins and the hardening of bar matrices during storage. The progress of the Maillard reaction, glycation, and aggregation of proteins, and textural changes in bar matrices were investigated during storage at 25, 35, and 45 °C. The initial development of the Maillard reaction caused little changes in hardness; however, further storage resulted in dramatic modification of protein with formation of high-molecular-weight polymers, resulting in the hardening in texture. The replacement of reducing sugars with nonreducing ingredients such as sugar alcohols in the formula minimized the changes in texture.

Original languageEnglish (US)
Pages (from-to)C437-C444
JournalJournal of food science
Volume78
Issue number3
DOIs
StatePublished - Mar 2013

Keywords

  • Glycation
  • Hardening
  • Maillard reaction
  • Nutritional bar
  • Protein aggregation

Fingerprint Dive into the research topics of 'Maillard-Reaction-Induced modification and aggregation of proteins and hardening of texture in protein bar model systems'. Together they form a unique fingerprint.

Cite this