A PROCESS FOR THE PREVENTION AND/OR REDUCTION OF MAILLARD REACTION IN A FOODSTUFF CONTAINING A PROTEIN, A PEPTIDE OR AN AMINO ACID AND A REDUCING SUGAR

摘要

There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.