Food Biochemistry and Food Processing

214 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking The new era of the enzyme technology industry is growin ...

8 Enzyme Engineering and Technology 215 Anderson CM, Zucker FH, Steitz TA. 1979. Space- filling models of kinase clefts and conf ...

216 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking of a glucoamylase-interleukin-6 fusion protein by Asper ...

8 Enzyme Engineering and Technology 217 server for in-depth protein knowledge and analysis. Nucleic Acids Res 31:3784–3788. Gast ...

218 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking cytokines by Trypanosoma cruziindicates unique signal s ...

8 Enzyme Engineering and Technology 219 Ozturk DH, Erickson-Viitanen S. 1998. Expression and purification of HIV-I p15NC protein ...

220 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking Stemmer WP. 1994. Rapid evolution of a protein in vit- ...

8 Enzyme Engineering and Technology 221 Zaks A. 2001. Industrial biocatalysis. Curr Opin Chem Biol 5:130–136. Zhang Z, Gildersle ...

9 Protein Cross-linking in Food J. A. Gerrard 223 Introduction Protein Cross-links in Food Disulfide Cross-links Cross-links Der ...

224 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking PROTEIN CROSS-LINKS IN FOOD Protein cross-linking refer ...

9 Protein Cross-linking in Food 225 processing regime. Those that react do so with dif- fering degrees of reactivity under vario ...

226 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking condensation of an amine with a carbonyl group, often w ...

227 Figure 9.2.A selection of known protein cross-links derived from the Maillard reaction in the body, from Miller and Gerrard ...

228 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking Figure 9.3.Formation of melanoidin-type colorants on re ...

9 Protein Cross-linking in Food 229 Melanoidins can have molecular weights of up to 100 kDa (Hofmann 1998a). Due to their sheer ...

230 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking biological processes such as blood clotting and wound h ...

9 Protein Cross-linking in Food 231 the cross-linking and aggregation of protein mole- cules is an important mechanism for engin ...

232 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking
-casein, which lacks cysteine, but could not ac- count ...

9 Protein Cross-linking in Food 233 dithiothreitol) and protein sulfhydryls. It is thought to proceed by transient breakage of t ...

234 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking controlling rheology and stability. These applica- tion ...