THE USE AND CONTROL OF CHEMICAL-REACTIONS TO ENHANCE THE FUNCTIONALITY OF MACROMOLECULES IN HEAT-PROCESSED FOODS

Recent studies have demonstrated the importance of the 'chemical' dime nsion to macromolecular functionality, and the need to consider the wh ole system when attempting to understand the thickening and gelation b ehaviour of macromolecules in heat-processed foods. The use of the Mai llard reaction to induce pH changes, additional crosslinking and other chemical modifications is discussed for model protein systems. Change s in functionality due to degradation as a result of oxidative-reducti ve depolymerization (ORD) reactions are discussed for both galactomann an and starch. Examples of the control of these reactions by the inclu sion of small molecular weight compounds are given.