The products formed by glycosylation of food proteins with carbohydrates via the Maillard reaction, also known as conjugates, are agents capable of changing and improving techno-functional characteristics of proteins. The Maillard reaction uses the covalent bond between a group of a reducing carbohydrates and an amino group of a protein. This reaction does not require additional chemicals as it occurs naturally under controlled conditions of temperature, time, pH, and moisture. Moreover, there is growing interest in modifying proteins for industrial food applications. This review analyses the current state of art of the Maillard reaction on food protein functionalities. It also discusses the influence of the Maillard reaction on the conditions and formulation of reagents that improve desirable techno-functional characteristics of food protein.

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resumo-este trabalho teve como objetivo desenvolver a tecnologia de conservação do extrato hidrossolúvel de babaçu baseado na pasteurização e na refrigeração. o extrato hidrossolúvel extraído da amêndoa de babaçu, também conhecido no norte e nordeste do Brasil como "leite" de babaçu, é um líquido branco ou levemente amarelado, de sabor e aroma muito semelhantes ao do leite de coco comum. o leite de babaçu extraído através de prensagem foi peneirado, pré-aquecido, adicionado de estabilizante carboximetilcelulose e homogeneizado em liquificador industrial. O leite de babaçu homogeneizado foi dividido em duas porções, adicionando-se em uma destas 0,4 % de metabissulfito de sódio, 0,4 % de sorbato de potássio e 0,01 % de ácido cítrico, e outra foi mantida sem conservantes (controle). os leites sem e com conservantes foram envasados em garrafas de vidro e pasteurizados em banho-maria à temperatura de 90ºc por 30 minutos, resfriados à temperatura ambiente e mantidos sob refrigeração a 5ºc, durante 60 dias. as formulações foram caracterizadas físico-quimicamente quanto ao ph, sólidos solúveis ( o Brix), acidez, açúcares totais e redutores, umidade, cinzas, gorduras e proteínas. durante o armazenamento, a cada 15 dias, foram realizadas análises físico-químicas (ph, acidez total titulável e atividade de água), colorimétricas e microbiológicas. os resultados mostram que houve pouca variação nos parâmetros físico-químicos; entretanto, microbiologicamente o leite de babaçu apresentou crescimento microbiano a partir dos 30 dias, atingindo valores elevados, acima dos padrões microbiológicos estabelecidos pela legislação, após os 60 dias de armazenamento. termos para indexação: babaçu, conservação, extrato hidrossolúvel, refrigeração. STABILITY OF BABASSU NUT MILK PASTEURIZED ANDstoraGe under reFrIGeratIon aBstract-new products can be developed using the babassu nut, as the water soluble extract called babassu nut milk that has a good market potential and high acceptability as ingredients in Brazilian cuisine in ice cream, cakes, drinks, etc. especially in northern and northeastern Brazil. The babassu nut milk is currently produced in a handmade way without the application of any technology of conservation and hygiene. in this context, this work aimed to studying the stability physicochemical and microbiological of babassu nut milk pasteurized and storage under refrigeration. The results show that there has been little variation of physical and chemical parameters of product with and without aditivies, however, microbiologically babassu nut milk showed microbial growth from 30 days, reaching high values, above the microbiological standards laid down by the law, after the 60 days of storage.

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The effect of poly(ethylene glycol) (PEG) molar mass, pH, and temperature on interfacial tension was investigated for aqueous two-phase systems composed of PEG with molar masses of (1500, 4000, 6000, and 8000) g·mol–1 and potassium phosphate. The temperatures tested were (293 and 313) K at the pH values of 6, 7, and 9. Interfacial tension was determined by using a spinning drop tensiometer and the Vonnegut equation. An increase in both the PEG molar mass and the temperature resulted in an increase of interfacial tension values. The interfacial tension varied from (0.05 to 3.11) mN·m–1 for systems composed by PEG 4000 (mass fraction; w = 0.12) + potassium phosphate (w = 0.11) + water (w = 0.77) at pH 6.0 and 293 K and PEG 4000 (w = 0.19) + potassium phosphate (w = 0.16) + water (w = 0.65) at pH 7.0 and 313 K, respectively.