ABSTRACT
CONTENTS Introduction ..................................................................................... 310 Interaction with Ascorbic Acid ...................................................... 310 Thiolation ......................................................................................... 319 Halogenates ..................................................................................... 321 Protein-Formaldehyde Interactions ............................................... 321
Mechanism of Protein-Formaldehyde Interaction .............. 322 Effect on Milk and Milk Products ........................................ 323 Film Formation and Coatings ............................................... 324 Feed Supplements ................................................................. 325 Fish and Fish Products .......................................................... 326
Protein Interactions with Free Radicals ........................................ 330 Protein-Polyphenol Interaction ...................................................... 332 Concluding Remarks ...................................................................... 335 References ........................................................................................ 335
Proteins undergo many interactions with small molecules, both under physiological conditions and during the processing of food. These complex reactions serve a variety of purposes including transport of essential elements, reduction or enhancement of toxicity and nutritional properties, and changes in the organoleptic properties of foods. Owing to the wide scope of this subject, this chapter is selective and will concentrate on the effect of the interaction of food proteins with small molecules, on food texture including gelation, foaming, and aggregation. The implications of protein interactions on nutritional quality and food safety will be briefly considered. In particular, recent advances made in studies involving protein interaction with natural or added formaldehyde, oxidizing and reducing agents such as ascorbic acid and cysteine as well as phenols and free radicals have been described.
