1
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Chen J, Zhang W, Chen Y, Li M, Liu C, Wu X. Effect of glycosylation modification on structure and properties of soy protein isolate: A review. J Food Sci 2024. [PMID: 38955774 DOI: 10.1111/1750-3841.17181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/24/2024] [Accepted: 06/06/2024] [Indexed: 07/04/2024]
Abstract
Soybean protein isolate (SPI) is a highly functional protein source used in various food applications, such as emulsion, gelatin, and food packaging. However, its commercial application may be limited due to its poor mechanical properties, barrier properties, and high water sensitivity. Studies have shown that modifying SPI through glycosylation can enhance its functional properties and biological activities, resulting in better application performance. This paper reviews the recent studies on glycosylation modification of SPI, including its quantification method, structural improvements, and enhancement of its functional properties, such as solubility, gelation, emulsifying, and foaming. The review also discusses how glycosylation affects the bioactivity of SPI, such as its antioxidant and antibacterial activity. This review aims to provide a reference for further research on glycosylation modification and lay a foundation for applying SPI in various fields.
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Affiliation(s)
- Jinjing Chen
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Wanting Zhang
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Yiming Chen
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Meng Li
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Chang Liu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Xiuli Wu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
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2
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Gao K, Rao J, Chen B. Plant protein solubility: A challenge or insurmountable obstacle. Adv Colloid Interface Sci 2024; 324:103074. [PMID: 38181662 DOI: 10.1016/j.cis.2023.103074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 10/26/2023] [Accepted: 12/22/2023] [Indexed: 01/07/2024]
Abstract
Currently, there is an increasing focus on comprehending the solubility of plant-based proteins, driven by the rising demand for animal-free food formulations. The solubility of proteins plays a crucial role in impacting other functional properties of proteins and food processing. Consequently, understanding protein solubility in a deeper sense may allow a better usage of plant proteins. Herein, we discussed the definition of protein solubility from both thermodynamic and colloidal perspectives. A range of factors affecting solubility of plant proteins are generalized, including intrinsic factors (amino acids composition, hydrophobicity), and extrinsic factors (pH, ionic strength, extraction and drying methods). Current methods to enhance solubility are outlined, including microwave, high intensity ultrasound, hydrostatic pressure, glycation, pH-shifting, enzymatic hydrolysis, enzymatic cross-linking, complexation and modulation of amino acids. We base the discussion on diverse modified methods of nitrogen solubility index available to determine and analyze protein solubility followed by addressing how other indigenous components affect the solubility of plant proteins. Some nonproteinaceous constituents in proteins such as carbohydrates and polyphenols may exert positive or negative impact on protein solubility. Appropriate protein extraction and modification methods that meet consumer and manufacturers requirements concerning nutritious and eco-friendly foods with lower cost should be investigated and further explored.
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Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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3
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Varzakas T, Smaoui S. Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change. Foods 2024; 13:306. [PMID: 38254606 PMCID: PMC10815419 DOI: 10.3390/foods13020306] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
The accomplishment of food/nutrition security for all across sustainable food systems (SFS) is tied to the Sustainable Development Goals (SDGs). SFS is connected to all SDGs via the traditional framework of social inclusion, economic development, environmental safety, inclusivity, and the development of sustainable food systems. We suggest that, for the world to achieve sustainable development, a shift to SFS is necessary to guarantee food/nutrition security for all, while operating within planetary boundaries to protect ecosystems and adapt to and mitigate climate change. Therefore, there is a requirement for original approaches that implement systemic and more participatory methods to engage with a wider range of food system stakeholders. However, the lack of skills and tools regarding novel methodologies for food system transformation is a key obstacle to the deployment of such approaches in practice. In the first part of this review, a summary of some challenges that occur in the governance of food system transformation is given. Through a case study of plant-based proteins and their biological and chemical modification as diets shift towards alternative proteins, we demonstrate that resource-efficient food systems and food waste, through system transformation, are useful in understanding both (i) how food system transformation has ensued and (ii) how the required transformation is prohibited. Finally, we discuss the implications of food system transformation in terms of nutrition and sustainable healthy diets, which are needed to achieve changes in food safety systems in the future. The linkage of food and the environment is evident, focusing on nutrition and sustainable healthy diets. This cannot be accomplished without system change and research towards new foods and, more specifically, new proteins such as plant-based ones and their biological and chemical modification.
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Affiliation(s)
- Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology, and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax 3029, Tunisia;
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4
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Yan J, Zhao S, Xu X, Liu F. Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques. Curr Res Food Sci 2023; 8:100653. [PMID: 38204878 PMCID: PMC10776415 DOI: 10.1016/j.crfs.2023.100653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 11/13/2023] [Accepted: 12/03/2023] [Indexed: 01/12/2024] Open
Abstract
Pea protein has attracted widespread attention due to its high nutritional value, low allergenicity, non-GMO status, and broad availability. However, compared to animal proteins, pea protein has inferior functional properties, which limits its application in the food industry. This study used pea protein isolate (PPI) as the main raw material and investigated the effects of high-pressure homogenization (HPH), ultrasonic treatment (US), and the combination of the two in different orders on the structure and function of PPI. The results showed that HPH or US promoted the transformation of PPI insoluble suspension into a uniform protein dispersion, significantly reducing particle size, unfolding the spatial structure, exposing more amino acid residues. These structural changes resulted in a substantial increase in the solubility, foaming capacity and emulsifying activity of PPI. Moreover, the combined treatments further impacted the properties of PPI, largely depending on the order of the processing steps; the combination of HPH-US exhibited the best functional characteristics.
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Affiliation(s)
- Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Sheliang Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
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5
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Huang X, Wang P, Xue W, Cheng J, Yang F, Yu D, Shi Y. Preparation of meaty flavor additive from soybean meal through the Maillard reaction. Food Chem X 2023; 19:100780. [PMID: 37780247 PMCID: PMC10534126 DOI: 10.1016/j.fochx.2023.100780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 05/25/2023] [Accepted: 07/02/2023] [Indexed: 10/03/2023] Open
Abstract
Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat. The content of free amino acids was 4.941 μ mol/mL in the products. There were 50 volatile flavor substances in Maillard reaction products according to GC-MS analysis. 4 mercaptans, 4 sulfur substituted furans, 3 thiophenes, 7 furans, 6 pyrazine, 3 pyrrole, 1 pyrimidine, 7 aldehydes, 4 ketones, 7 esters, 2 alcohols and 2 acids were included. The Maillard reaction products also have strong antioxidant activity. The scavenging ability of FRAP, DPPH radical, hydroxyl radical and ABTS+ radical was 1.82%, 69.8%, 68.7% and 71.6% respectively. The products of Mailard reaction have potential to be used in food additives.
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Affiliation(s)
- Xianhui Huang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Peng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wenlin Xue
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jie Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fuming Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Dianyu Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yongge Shi
- Jiusan Grains and Oils Industrial Group Co., Ltd, Harbin 150090, China
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6
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Dumitrașcu L, Borda D, Aprodu I. Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation. Foods 2023; 12:3588. [PMID: 37835241 PMCID: PMC10572503 DOI: 10.3390/foods12193588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/18/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Conjugation of the proteins with carbohydrates, occurring in the early stages of the Maillard reactions, received increased attention because of the high potential to ensure the improvement of the biological activity and functional properties of the proteins of different origins. The Maillard conjugates are conventionally formed through wet or dry heating, but the use of alternative technologies involving ultrasound, microwave, pulsed electric fields, high-pressure, or electrodynamic treatments appears to be efficient in accelerating the reaction steps and limiting the formation of toxic compounds. An overview of the mechanisms of these processing technologies, the main parameters influencing the Maillard conjugate formation, as well as their advantages and disadvantages, is provided in this paper. Different strategies employing these alternative technologies are reported in the literature: as pretreatment of the proteins, either alone or in admixture with the carbohydrates, followed by conventional heating, as a single alternative treatment step, or as a combination of heating and alternative processing. The desired functional properties of the proteins can be achieved by selecting the appropriate processing strategy and optimizing the reaction parameters. Moreover, alternative technologies can be exploited to obtain Maillard conjugates with remarkable biological activity in terms of antioxidant, antimicrobial, antihypertensive, anti-inflammatory, antimutagenic, or bifidogenic properties.
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Affiliation(s)
| | | | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str., 800008 Galati, Romania; (L.D.); (D.B.)
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7
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Li J, Li L. Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review. Crit Rev Food Sci Nutr 2023:1-14. [PMID: 37548410 DOI: 10.1080/10408398.2023.2239337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/08/2023]
Abstract
Development and utilization of high quality vegetable protein resources has become a hotspot. Food extrusion as a key technology can efficiently utilize vegetable protein. By changing the extrusion conditions, vegetable protein can obtain unique functional properties, which can meet the different needs of food processing. However, extrusion of single vegetable protein also exposes many disadvantages, such as low degree functional properties, poor quality stability and lower tissue fibrosis. Therefore, addition of polysaccharide has become a new development trend to compensate for the shortcomings of extruded vegetable protein. The unique functional properties of vegetable protein-polysaccharide conjugates (Maillard reaction products) can be achieved after extrusion due to regulation of polysaccharides and adjustment of extrusion parameters. However, the physicochemical changes caused by the intermolecular interactions between protein and polysaccharide during extrusion are complex, so control of these changes is still challenging, and further studies are needed. This review summarizes extrusion modification of vegetable proteins or polysaccharides. Next, the effect of different types of polysaccharides on vegetable proteins and its regulation mechanism during extrusion is mainly introduced, including the extrusion of starch polysaccharide-vegetable protein, and non-starch polysaccharide-vegetable protein. Finally, it also outlines the development perspectives of extruded vegetable protein-polysaccharide.
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Affiliation(s)
- Jinpeng Li
- College of Food Science, Northeast Agricultural University, Harbin, P.R. China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, P.R. China
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8
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Yang J, Meng D, Wu Z, Chen J, Xue L. Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review. Molecules 2023; 28:molecules28104078. [PMID: 37241820 DOI: 10.3390/molecules28104078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Rice protein is a high-quality plant-based protein source that is gluten-free, with high biological value and low allergenicity. However, the low solubility of rice protein not only affects its functional properties such as emulsification, gelling, and water-holding capacity but also greatly limits its applications in the food industry. Therefore, it is crucial to modify and improve the solubility of rice protein. In summary, this article discusses the underlying causes of the low solubility of rice protein, including the presence of high contents of hydrophobic amino acid residues, disulfide bonds, and intermolecular hydrogen bonds. Additionally, it covers the shortcomings of traditional modification methods and the latest compound improvement methods, compares various modification methods, and puts forward the best sustainable, economical, and environmentally friendly method. Finally, this article lists the uses of modified rice protein in dairy, meat, and baked goods, providing a reference for the extensive application of rice protein in the food industry.
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Affiliation(s)
- Jingjing Yang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Dan Meng
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Zijian Wu
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Jinyu Chen
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Lu Xue
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
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9
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Deng X, Huang H, Huang S, Yang M, Wu J, Ci Z, He Y, Wu Z, Han L, Zhang D. Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food. Front Nutr 2022; 9:941527. [PMID: 36313079 PMCID: PMC9607893 DOI: 10.3389/fnut.2022.941527] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 09/23/2022] [Indexed: 11/13/2022] Open
Abstract
Microwave heating technology performs the characteristics of fast heating, high efficiency, green energy saving and easy control, which makes it deeply penetrate into the food industry and home cooking. It has the potential to alter the appearance and flavor of food, enhance nutrient absorption, and speed up the transformation of active components, which provides an opportunity for the development of innovation foods. However, the change of food driven by microwave heating are very complex, which often occurs beyond people's cognition and blocks the development of new food. It is thus necessary to explore the transformation mechanism and influence factors from the perspectives of microwave technology and food nutrient diversity. This manuscript focuses on the nutritional macromolecules in food, such as starch, lipid and protein, and systematically analyzes the change rule of structure, properties and function under microwave heating. Then, the flavor, health benefits, potential safety risks and bidirectional allergenicity associated with microwave heating are fully discussed. In addition, the development of new functional foods for health needs and future market based on microwave technology is also prospected. It aims to break the scientific fog of microwave technology and provide theoretical support for food science to understand the change law, control the change process and use the change results.
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Affiliation(s)
- Xuan Deng
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Haozhou Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shengjie Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Ming Yang
- Key Laboratory of Modern Preparation of Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Jing Wu
- Xinqi Microwave Co., Ltd., Guiyang, China
| | - Zhimin Ci
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yanan He
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,Zhenfeng Wu
| | - Li Han
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China,*Correspondence: Li Han
| | - Dingkun Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China,Dingkun Zhang
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10
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Zhao M, He H, Ma A, Hou T. Sources, chemical synthesis, functional improvement and applications of food-derived protein/peptide-saccharide covalent conjugates: a review. Crit Rev Food Sci Nutr 2022; 63:5985-6004. [PMID: 35089848 DOI: 10.1080/10408398.2022.2026872] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Proteins/peptides and saccharides are two kinds of bioactive substances in nature. Recently, increasing attention has been paid in understanding and utilizing covalent interactions between proteins/peptides and saccharides. The products obtained through covalent conjugation of proteins/peptides to saccharides are shown to have enhanced functional attributes, such as better gelling property, thermostability, and water-holding capacity. Additionally, food-derived protein/peptide-saccharide covalent conjugates (PSCCs) also have biological activities, such as antibacterial, antidiabetic, anti-osteoporosis, anti-inflammatory, anti-cancer, immune regulatory, and other activities that are widely used in the functional food industry. Moreover, PSCCs can be used as packaging or delivery materials to improve the bioavailability of bioactive substances, which expands the development of food-derived protein and saccharide resources. Thus, this review was aimed to first summarize the current status of sources, classification structures of natural PSCCs. Second, the methods of chemical synthesis, reaction conditions, characterization and reagent formulations that improve the desired functional characteristics of food-derived PSCCs were introduced. Third, functional properties such as emulsion, edible films/coatings, and delivery of active substance, bio-activities such as antioxidant, anti-osteoporosis, antidiabetic, antimicrobial of food-derived PSCCs were extensively discussed.
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Affiliation(s)
- Mengge Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
| | - Hui He
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
| | - Tao Hou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
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11
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Cheng YH, Mu DC, Feng YY, Xu Z, Wen L, Chen ML, Ye J. Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103374] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Kan X, Chen G, Zhou W, Zeng X. Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties. Food Res Int 2021; 150:110740. [PMID: 34865759 DOI: 10.1016/j.foodres.2021.110740] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 09/17/2021] [Accepted: 10/06/2021] [Indexed: 01/13/2023]
Abstract
The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and their emulsifying properties are highly dependent on their structural features. The Maillard conjugates can be prepared from conventional and novel methods, and these methods have different advantages and limitations in industrial applications. After an appropriate glycation, the conjugates show some modified or enhanced functional properties, including solubility, emulsifying property, thermal stability, foaming capacity, and gelation property. However, the research on the structure-function relationship of both proteins and polysaccharides is limited. It is necessary to well understand the characteristics of these biopolymers, and select appropriate conditions to control the process of Maillard reaction. Overall, the Maillard conjugates show great potential as the emulsifiers and stabilizers in the emulsion system. This review introduces the sources and structural characteristics of commonly used proteins and polysaccharides for Maillard reaction, outlines the methods (dry-heating, wet-heating, electrospinning, ultrasound, pulsed electric field, and microwave) for preparing Maillard conjugates and focuses on the improved functional properties (solubility, emulsifying, foaming and thermal properties) and the potential mechanisms.
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Affiliation(s)
- Xuhui Kan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Guijie Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Wangting Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
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13
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A Novel PTP1B Inhibitor-Phosphate of Polymannuronic Acid Ameliorates Insulin Resistance by Regulating IRS-1/Akt Signaling. Int J Mol Sci 2021; 22:ijms222312693. [PMID: 34884501 PMCID: PMC8657924 DOI: 10.3390/ijms222312693] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 11/21/2021] [Accepted: 11/21/2021] [Indexed: 02/06/2023] Open
Abstract
Protein tyrosine phosphatase 1B (PTP1B) is a critical negative modulator of insulin signaling and has attracted considerable attention in treating type 2 diabetes mellitus (T2DM). Low-molecular-weight polymannuronic acid phosphate (LPMP) was found to be a selective PTP1B inhibitor with an IC50 of 1.02 ± 0.17 μM. Cellular glucose consumption was significantly elevated in insulin-resistant HepG2 cells after LPMP treatment. LPMP could alleviate oxidative stress and endoplasmic reticulum stress, which are associated with the development of insulin resistance. Western blot and polymerase chain reaction (PCR) analysis demonstrated that LPMP could enhance insulin sensitivity through the PTP1B/IRS/Akt transduction pathway. Furthermore, animal study confirmed that LPMP could decrease blood glucose, alleviate insulin resistance, and exert hepatoprotective effects in diabetic mice. Taken together, LPMP can effectively inhibit insulin resistance and has high potential as an anti-diabetic drug candidate to be further developed.
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14
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Zhou Y, Petrova SP, Edgar KJ. Chemical synthesis of polysaccharide-protein and polysaccharide-peptide conjugates: A review. Carbohydr Polym 2021; 274:118662. [PMID: 34702481 DOI: 10.1016/j.carbpol.2021.118662] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/22/2021] [Accepted: 09/07/2021] [Indexed: 12/11/2022]
Abstract
Polysaccharides are abundant natural polymers, which in nature are at times covalently modified with peptides and proteins. Polysaccharide-protein or polysaccharide-peptide conjugates, natural or otherwise, may have increased solubility, improved emulsion properties, prolonged circulation time, reduced immunogenicity, and enhanced selectivity for targeting specific tissues compared to native peptides and proteins. In this paper, we will review recent advances in synthetic methods for producing polysaccharide-protein conjugates and discuss their advantages with a focus on drug targeting.
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Affiliation(s)
- Yang Zhou
- Department of Sustainable Biomaterials, Virginia Tech, Blacksburg, VA 24061, United States
| | - Stella P Petrova
- Department of Chemistry, Virginia Tech, Blacksburg, VA 24061, United States
| | - Kevin J Edgar
- Department of Sustainable Biomaterials, Virginia Tech, Blacksburg, VA 24061, United States; Macromolecules Innovation Institute, Virginia Tech, Blacksburg, VA 24061, United States.
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15
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Venkateswara Rao M, C K S, Rawson A, D V C, N V. Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34751062 DOI: 10.1080/10408398.2021.1997907] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Plant proteins have recently gained market demand and momentum due to their environmentally friendly origins and health advantages over their animal-derived counterparts. However, their lower techno-functionalities, digestibility, bioactivities, and anti-nutritional compounds have limited their application in foods. Increased demand for physically modified proteins with better techno-functionalities resulted in the application of different thermal and non-thermal treatments to modify plant proteins. Novel physical processing technologies (NPPT) considered 'emerging high-potential treatments for tomorrow' are required to alter protein functionality, enhance bioactive peptide formations, reduce anti-nutritional, reduce loss of nutrients, prevention of damage to heat liable proteins and clean label. NPPT can be promising substitutes for the lower energy-efficient and aggressive thermal treatments in plant protein modification. These facts captivated the interest of the scientific community in designing novel functional food systems. However, these improvements are not verifiable for all the plant proteins and depend immensely on the protein type and concentration, other environmental parameters (pH, ionic strength, temperature, and co-solutes), and NPPT conditions. This review addresses the most promising approaches of NPPT for the modification of techno-functionalities of plant proteins. New insights elaborating the effect of NPPTs on proteins' structural and functional behavior in relation to other food components are discussed. The combined application of NPPTs in the field of plant-based bioactive functionalities is also explored.
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Affiliation(s)
- Madaraboina Venkateswara Rao
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Sunil C K
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Ashish Rawson
- Department of Food Safety and Quality testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Chidanand D V
- Department of Industry Academia Cell, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Venkatachlapathy N
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
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16
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Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals. Food Chem X 2021; 11:100127. [PMID: 34485895 PMCID: PMC8405971 DOI: 10.1016/j.fochx.2021.100127] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 08/03/2021] [Accepted: 08/12/2021] [Indexed: 11/20/2022] Open
Abstract
MRPs were obtained by heating camellia seed meal hydrolysates, and different sugars. The ratio of essential amino acids in R-MRPs was increased and the antioxidant activity was the highest. MR could improve the flavor and antioxidant activity of camellia seed meal.
In the present study, camellia seed meal Maillard reaction products (MRPs) were prepared using camellia seed meal protein as a raw material. The effects of MR on protein structure and volatile components of camellia seed meal were investigated by fluorescence, UV absorption, infrared spectroscopy, and gas chromatography-mass spectrometry. Not only the change of amino acid content in MRPs, but also the antioxidant capacity of MRPs and the antioxidant capacity after in vitro digestion were determined. Our result showed that the ratio of essential amino acids in R-MRPs was increased and the antioxidant activity was the highest. For the potential of MRPs as flavoring, our sensory evaluation results showed improved flavor and antioxidant activity of camellia seed meal after MR which can be used as flavoring agents at industrial level.
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17
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Cheng Y, Wei X, Liu F, Xu Z, Chen M. Synergistic effects of pH, temperature and glycosylation on the functional properties of rice protein. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Yun‐Hui Cheng
- College of Chemistry and Food Engineering Changsha University of Science and Technology Changsha Hunan 410114 China
| | - Xiang‐Ning Wei
- College of Chemistry and Food Engineering Changsha University of Science and Technology Changsha Hunan 410114 China
| | - Fang Liu
- College of Chemistry and Food Engineering Changsha University of Science and Technology Changsha Hunan 410114 China
| | - Zhou Xu
- College of Chemistry and Food Engineering Changsha University of Science and Technology Changsha Hunan 410114 China
| | - Mao‐Long Chen
- College of Chemistry and Food Engineering Changsha University of Science and Technology Changsha Hunan 410114 China
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18
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Naik RR, Wang Y, Selomulya C. Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products. Crit Rev Food Sci Nutr 2021; 62:7036-7061. [PMID: 33849344 DOI: 10.1080/10408398.2021.1910139] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Plant-derived protein research has gained attention in recent years due to the rise of health concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the lower techno-functional attributes of plant proteins compared to those of animals still remain a challenge for their utilization. Maillard conjugation is a protein side-chain modification reaction which is spontaneous, and do not require additional chemical additive to initiate the reaction. The glycoconjugates formed during the reaction significantly improves the thermal stability and pH sensitivity of proteins. The modification of plant-derived protein using Maillard conjugation requires a comprehensive understanding of the influence of process conditions on the conjugation process. These factors can be used to establish a correlation with different functional and bioactive characteristics, to potentially adapt this approach for selective functionality enhancement and nutraceutical development. This review covers recent advances in plant-derived protein modification using Maillard conjugation, including different pretreatments to modify the functionality and bioactivity of plant proteins and their potential uses in practice. An overview of different properties of conjugates and MRPs, including food safety aspects, is given.
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Affiliation(s)
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW, Australia
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19
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Cheng YH, Mu DC, Jiao Y, Xu Z, Chen ML. Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2020.103134] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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20
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Ran Y, Su W, Ma L, Wang X, Li X. Insight into the effect of sulfonated chitosan on the structure, rheology and fibrillogenesis of collagen. Int J Biol Macromol 2020; 166:1480-1490. [PMID: 33166556 DOI: 10.1016/j.ijbiomac.2020.11.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 11/04/2020] [Accepted: 11/05/2020] [Indexed: 12/15/2022]
Abstract
As a heparin analogue, sulfonated chitosan (SCS) has been confirmed to have similar structure and properties to heparin which is shown to be a linker molecule having specific binding sites with collagen fibrils. In this study, the effects of a varying concentration of SCS on the self-assembly process of type I collagen were investigated. The study on intermolecular interaction between collagen and SCS was carried out via using ultraviolet-visible (UV-vis) spectrophotometry and circular dichroism (CD) spectroscopy. The addition of SCS did not disrupt the triple helix conformation of collagen. However, the decreased value of Rpn showed that the SCS, to some extent, influenced the percentage of triple helix conformation. The turbidity measurements revealed that the self-assembly rate was increased in the presence of a low concentration of SCS whereas decreased with further increasing the SCS concentration. The observation of microstructure via scanning electron microscopy (SEM) and atomic force microscopy (AFM) exhibited the characteristic D-periodicity, indicating that the presence of SCS did not disrupt the self-assembly nature of collagen. Moreover, the addition of SCS facilitated the lateral aggregation of fibrils, leading to the formation of larger fibrils. The rheological analysis showed that the gelation time of collagen was prolonged with increasing the concentration of SCS, in support of a longer lag-phase duration detected in turbidimetric measurements. We expect that valuable data would be provided in this study for further developing of ECM analogues, and propitious performances could be endowed to these biomimetic materials after SCS incorporation.
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Affiliation(s)
- Yaqin Ran
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China
| | - Wen Su
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China
| | - Lei Ma
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China
| | - Xiaoliang Wang
- Sichuan Testing Center of Medical Devices, Sichuan Institute for Food and Drug Control, Chengdu 611731, PR China.
| | - Xudong Li
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China.
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21
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Zhang H, Shao S, Han R, Zhang R, Ma X, Wang M, Wan Z, Zhao D, Yan M. Structural, physicochemical and functional properties of Semen Ziziphi Spinosae protein. RSC Adv 2020; 10:29555-29566. [PMID: 35521113 PMCID: PMC9055952 DOI: 10.1039/d0ra03731a] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Accepted: 08/02/2020] [Indexed: 12/18/2022] Open
Abstract
Semen Ziziphi Spinosae (Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou) is a functional food and a traditional Chinese medicine (TCM) in China. Herein, Semen Ziziphi Spinosae protein (SZSP) was prepared by an alkaline extraction and acid precipitation method, of which the structural, physicochemical, functional and emulsion properties were investigated. Results showed that SZSP contained an ideal amino acid composition. The structural properties of the proteins were characterized using Fourier transform infrared spectroscopy (FTIR), relative fluorescence and circular dichroism (CD) spectroscopy analysis. The electrophoresis profiles showed that the main molecular weight of the protein components was about 10-40 kDa and contained some glycoproteins. Differential scanning calorimetry analysis indicated that the denaturation temperature of SZSP was 110.5 °C. The functional properties showed that SZSP has good water and oil absorption capacity, high emulsifying ability and foaming stability. The overall results suggest that SZSP is a promising protein source for the functional food industry.
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Affiliation(s)
- Hongyin Zhang
- Jilin Ginseng Academy, Changchun University of Chinese Medicine Changchun 131200 P. R. China
| | - Shuai Shao
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine Changchun 131200 P. R. China
| | - Rongxin Han
- Jilin Ginseng Academy, Changchun University of Chinese Medicine Changchun 131200 P. R. China
| | - Rongrong Zhang
- Jilin Ginseng Academy, Changchun University of Chinese Medicine Changchun 131200 P. R. China
| | - Xintong Ma
- Jilin Ginseng Academy, Changchun University of Chinese Medicine Changchun 131200 P. R. China
| | - Miao Wang
- Jilin Ginseng Academy, Changchun University of Chinese Medicine Changchun 131200 P. R. China
| | - Zhiqiang Wan
- Jilin Ginseng Academy, Changchun University of Chinese Medicine Changchun 131200 P. R. China
| | - Daqing Zhao
- Jilin Ginseng Academy, Changchun University of Chinese Medicine Changchun 131200 P. R. China
| | - Mingming Yan
- Jilin Ginseng Academy, Changchun University of Chinese Medicine Changchun 131200 P. R. China .,Jilin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine 131200 P. R. China
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22
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Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109560] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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23
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Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review. Food Res Int 2020; 131:109003. [PMID: 32247496 DOI: 10.1016/j.foodres.2020.109003] [Citation(s) in RCA: 112] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 12/23/2019] [Accepted: 01/12/2020] [Indexed: 01/13/2023]
Abstract
Protein and peptides are usually sensitive to environmental stresses, such as pH changes, high temperature, ionic strength, and digestive enzymes amongst other, which limit their food and medicinal applications. Maillard reaction (also called Maillard conjugation or glycation) occurs naturally without the addition of chemical agents and has been vastly applied to boost protein/peptide/amino acid functionalities and biological properties. Protein/peptide-saccharide conjugates are currently used as emulsifiers, antioxidants, antimicrobials, gelling agents, and anti-browning compounds in food model systems and products. The conjugates also possess the excellent stabilizing ability as a potent delivery system to enhance the stability and bioaccessibility of many bioactive compounds. Carbonyl scavengers such as polyphenols are able to significantly inhibit the formation of advanced glycation end products without a significant effect on early Maillard reaction products (MRPs) and melanoidins, which are currently applied as functional ingredients. This review paper highlights the technological functionality and biological properties of glycoconjugates in food model systems and products. Recent applications of MRPs in medical sciences are also presented.
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24
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Shang Y, Cao H, Wei C, Thakur K, Liao A, Huang J, Wei Z. Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14341] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Ya‐Fang Shang
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Heng Cao
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Chao‐Kun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Ai‐Mei Liao
- College of Biological Engineering Henan University of Technology Zhengzhou People’s Republic of China
| | - Ji‐Hong Huang
- College of Biological Engineering Henan University of Technology Zhengzhou People’s Republic of China
- Henan Cooperation Science and Technology Institute Zhengzhou People’s Republic of China
| | - Zhao‐Jun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang seasoning Food Co., Ltd Jieshou People’s Republic of China
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