Glycolising of proteins in the baby foods

Knowledge of the mechanism of the non-fermentative glycolising of proteins based on the discovered by Maillard reaction of the aldehyde group of carbohydrates with free amino-group of protein molecular is very important for baby foods production as far as protein-carbohydrate complexes are not hydrolysed by food enzymes that results in sharp increase of the product allergenity and baby organisms do not tolerate the product. The many times technological treatment of the baby food mixtures with variations of temperature and time of exposition rate of the reaction of proteins glycolising due to monosaccharides can sharply increase that leads to the changes of proteins properties and lowering of food value of the baby food product. In the work given effects of temperature and exposition time on the rate of proteins (albumin, whey proteins) and carbohydrates (glucose, fructose) glycolising in baby foods was established. It was found that in the temperatures range 65-850C clear direct dependence of the protein glycolising reaction on the temperature of incubation media exists. Proteins glycolising is also proportional to the time of incubation increasing 3-4 times (at the temperature 850C) from 2.5 to 10 minutes. In terms of technological treatment of the products glucose is considered to be more efficient glycolising agent as compared with fructose.

non-fermentative glycolising of proteins, albumin, whey proteins, glucose, fructose