An enzyme such as hexose (HOX) or glucose (GOX) oxidase, which oxidises the reducing group of a monosaccharide and thereby prevent the Malliard reaction

摘要

A process is described 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 such as hexose oxidase (HOX) that is capable of oxidising a reducing group of the sugar and heating the foodstuff.