BLBS102-c10 BLBS102-Simpson March 21, 2012 13:7 Trim: 276mm X 219mm Printer Name: Yet to Come
10 Protein Cross-linking in Food – Structure, Applications, Implications for Health and Food Safety 221Lederer MO, Buhler HP. 1999. Cross-linking of proteins by Mail-
lard processes – Characterization and detection of a lysine-
arginine cross-link derived fromd-glucose.Bioorg Med Chem
7: 1081–1088.
Lederer MO, Klaiber RG. 1999. Cross-linking of proteins by Mail-
lard processes: characterization and detection of lysine-arginine
cross-links derived from glyoxal and methylglyoxal.Bioorg Med
Chem7: 2499–2507.
Lee KG, Shibamoto T. 2002. Toxicology and antioxidant activities
of non-enzymatic browning reaction products: review.Food Rev
Int18: 151–175.
Lerche H et al. 2003. Maillard reaction ofd-glucose: identification
of a colored product with hydroxypyrrole and hydroxypyrroli-
none rings connected by a methine group.J Agric Food Chem
51: 4424–4426.
Leszczynska J et al. 2006. The use of transglutaminase in the re-
duction of immunoreactivity of wheat flour.Food Agric Immunol
17: 105–113.
Lin RY et al. 2003. Dietary glycotoxins promote diabetic atheroscle-
rosis in apolipoprotein E-deficient mice.Atherosclerosis168:
213–220.
Lindenmeier M et al. 2002. Structural and functional characteriza-
tion of pronyl-lysine, a novel protein modification in bread crust
melanoidins showing in vitro antioxidative and phase I/II enzyme
modulating activity.J Agric Food Chem50: 6997–7006.
Lindsay MP, Skerritt JH. 1999. The glutenin macropolymer of
wheat flour doughs: structure–function perspectives.Trends Food
Sci Technol10: 247–253.
Lopez-Garcia E et al. 2004. Major dietary patterns are related to
plasma concentrations of markers of inflammation and endothe-
lial dysfunction.Am J Clin Nutr80: 1029–1035.
Manzocco L et al. 2000. Review of non-enzymatic browning and
antioxidant capacity in processed foods.Trends Food Sci Tech
11: 340–346.
Masaki K et al. 2001. Thermal stability and enzymatic activity of a
smaller lysozyme from silk moth (Bombyx mori).J Protein Chem
20: 107–113.
Matheis G, Whitaker JR. 1987. Enzymic cross-linking of proteins
applicable to food.J Food Biochem11: 309–327.
Matsudomi N et al. 2002. Improvement of gel properties of dried egg
white by modification with galactomannan through the Maillard
reaction.J Agric Food Chem50: 4113–4118.
Mezgheni E et al. 1998. Formation of sterilized edible films based
on caseinates – effects of calcium and plasticizers.J Agric Food
Chem46: 318–324.
Miller AG, Gerrard JA. 2005. The Maillard reaction and food protein
crosslinking.Prog Food Biopol Res1: 69–86.
Miyata T et al. 1998. Renal catabolism of advanced glycation end-
products.Kidney Int53: 416–422.
Mohammed ZH et al. 2000. Covalent crosslinking in heated protein
systems.J Food Sci65: 221–226.
Morales FJ, Babbel MB. 2002. Antiradical efficiency of Maillard
reaction mixtures in a hydrophilic media.J Agric Food Chem50:
2788–2792
Morales FJ, Jimenez-Perez S. 2004. Peroxyl radical scavenging
activity of melanoidins in aqueous systems.Eur Food Res Technol
218: 515–520.
Morgan F et al. 1999a. Modification of bovineβ-lactoglobulin by
glycation in a powdered state or in an aqueous solution: effecton association behaviour and protein conformation.J Agric Food
Chem47: 83–91.
Morgan F et al. 1999b. Glycation of bovineβ-lactoglobulin: ef-
fect on the protein structure.Int J Food Sci Technol34: 429–
435.
Motoki M, Kumazawa Y. 2000. Recent trends in transglutaminase
technology for food processing.Food Sci Technol Res6: 151–160.
Motoki M, Seguro K. 1998. Transglutaminase and its use for food
processing.Trends Food Sci Technol9: 204–210.
Muguruma M et al. 2003. Soybean and milk proteins modified
by transglutaminase improves chicken sausage texture even at
reduced levels of phosphate.Meat Sci63: 191–197.
Murkovoic M. 2004. Formation of heterocyclic aromatic amines in
model systems.J Chromatogr B802: 3–10.
Nakamura K et al. 1997. Acid-stable fluorescent advanced glycation
end products: vesperlysines a, b and c are formed as crosslinked
products in the Maillard reaction between lysine or protein with
glucose.Biochem Biophys Res Commun232: 227–230.
Nass N et al. 2007. Advanced glycation end products, diabetes
and ageing.Zeitschrift fur Gerontologie und Geriatrie40: 349–
356.
Nielsen PM. 1995. Reactions and potential industrial applications of
transglutaminase – review of literature and patents.Food Biotech-
nol9: 119–156.
Okitani A et al. 1984. Polymerization of lysozyme and impairment
of its amino acid residues caused by reaction with glucose.Agric
Biol Chem48: 1801–1808.
Oliver CM et al. 2006. Creating proteins with novel functionality
via the Maillard reaction: a review.Crit Rev Food Sci Nutr46:
337–350.
Ozer B et al. 2007. Incorportion of microbial transglutaminase into
non-fat yoghurt production.Int Dairy J17: 199–207.
Ozrenk E. 2006. The use of transglutaminase in dairy products. ̈ Int
J Dairy Res59: 1–7.
Pellegrino L et al. 1999. Heat-induced aggregation and covalent
linkages inβ-casein model systems.Int Dairy J9: 255–260.
Peppa M et al. 2003. Adverse effects of dietary glycotoxins
on wound healing in genetically diabetic mice.Diabetes52:
2805–2813.
Peppa M et al. 2009. Advanced glycoxidation products and
impaired diabetic wound healing.Wound Repair Regen17:
461–472.
Pereira CL et al. 2009. Microstructure of cheese: processing, tech-
nological and microbiological considerations.Trends Food Sci
Technol20: 213–219.
Pierce. 2001. Crosslinker selection guide.Rockford Illinois Pierce
Chemical Company.Available at http://www.piercenet.com.
Poutanen K. 1997. Enzymes: an important tool in the improve-
ment of the quality of cereal foods.Trends Food Sci Technol8:
300–306.
Prabhakaram M et al. 1997. Structural elucidation of a novel lysine-
lysine crosslink generated in a glycation reaction withl-threose.
Amino Acids12: 225–236.
Savoie L et al. 1991. Effects of alkali treatment on in vitro digestibil-
ity of proteins and release of amino acids.J Sci Food Agric56:
363–372.
Schwarzenboltz U et al. 2000. Maillard-type reactions under high
hydrostatic pressure: formation of pentosidine.Eur Food Res
Technol211: 208–210.