The Use and Control of Chemical Reactions to Enhance Gelation of Macromolecules in Heat Processed Foods

  • Sandra E. Hill
  • Helen J. Armstrong
  • John R. Mitchell

Abstract

Often the study of food hydrocolloids involves extensive research into the macromolecular conformation and a colloid science approach to functionality. In this paper two pieces of work are discussed that demonstrate the effect that low molecular weight materials can have when co processed at retort temperatures with hydrocolloids.

Keywords

Sugar Hydrolysis Polysaccharide Brittle Lysine 

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References

  1. Hurrel, R.F., Lama, P. and Carpenter, K.J. 1970, Reactive lysine in foodstuffs as measured by rapid dye-binding procedure, J.Fd.Sci. 44: 1221 - 1227.Google Scholar
  2. Rodriguez. P. 1985. US Patent 4514318Google Scholar
  3. Sheard, P. R., Ledward, D. A. and Mitchell, J. R. 1984, Role of carbohydrates in soya extrusion. J. Food Technol. 19:475–483CrossRefGoogle Scholar
  4. Wellington, S.L. 1983, Biopolymer solution stabilisation-polymer degradation and antioxidant use, Soc. Pet. Eng. J. 9296: 901–912Google Scholar

Copyright information

© Springer Science+Business Media New York 1994

Authors and Affiliations

  • Sandra E. Hill
    • 1
  • Helen J. Armstrong
    • 1
  • John R. Mitchell
    • 1
  1. 1.Department of Applied Biochemistry and Food ScienceUniversity of NottinghamNr. Loughborough, LeicsUK

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