METHOD FOR PREVENTING OR REDUCING OF SUGAR-AMINO REACTION IN FOOD PRODUCT, METHOD OF UTILIZING ENZYME FOR PERFORMING THE SAME, AND FOOD PRODUCT OBTAINED BY THE SAME METHOD

摘要

FIELD: food-processing industry. ^ SUBSTANCE: method for preventing and/or reducing of sugar-amino reaction in food product containing component selected from the group comprising protein, peptide or amino acid, and also containing reducing sugar involves providing contacting of food product with enzyme capable of oxidizing reducing group of mono- and disaccharides. ^ EFFECT: increased efficiency by preventing occurrence of undesired organoleptical characteristics in food products exposed to high temperatures. ^ 13 cl, 16 dwg, 7 tbl, 11 ex