| 摘要 |
Provided is a method for strengthening the structure of a protein-containing food product during a pasteurization heat treatment of said product by forming disulfide bonds between the proteins to form a protein space network, characterized in that the method comprises: adding modified protein to said product before said heat treatment, which protein is modified by cleaving at least one disulfide bond originally present in said protein to obtain free sulfhydryl groups, and heating said product for 15 minutes or less to cause an interchange reaction by said free sulfhydryl groups to form said structure strengthening disulfide bridges between proteins. Further provided are corresponding food products comprising free sulfhydryl groups. |
