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Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

de Oliveira, Fabíola Cristina, Coimbra, Jane Sélia dos Reis, de Oliveira, Eduardo Basílio, Zuñiga, Abraham Damian Giraldo, Rojas, Edwin E. Garcia·2016·Critical Reviews in Food Science and Nutrition
DOI 10.1080/10408398.2012.755669
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Abstract

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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Metadata

Authors
de Oliveira, F. C., Coimbra, J. S. D. R., de Oliveira, E. B., Zuñiga, A. D. G., & Rojas, E. E. G.
Venue
Critical Reviews in Food Science and Nutrition
Publisher
Informa UK Limited
Published
2014-05-13
Volume
56
Issue
7
Pages
1108-1125
ISSN
  • 1040-8398 (ISSN-L)
  • 1549-7852
DOI
10.1080/10408398.2012.755669
OpenAlex
W1986876746
Cited by
615
References
1
FWCI
20.03
Type
journal article
Language
en
Open access
closed

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