Covalently cross-linked proteins & polysaccharides: Formation,characterisation and potential applications |
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| Institution: | 1. Particle and Interfacial Technology Group, Department of Applied Analytical and Physical Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium;2. International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga s/n, 4715-330 Braga, Portugal;1. Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan 430068, China;2. Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China;3. Key Laboratory for Green Chemical Process of Ministry of Education and School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Xiongchu Street, Wuhan 430073, China;1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, Zhejiang, China;2. Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, Zhejiang, China;3. Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, 310058, Zhejiang, China;4. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland |
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| Abstract: | This review presents recent research conducted on the development of various protein-polysaccharide conjugates, their functional properties and industrial applications. These conjugates are formed by the glycosylation of food proteins with carbohydrates via the Maillard reaction and are capable of improving the functional properties of proteins. The Maillard reaction facilitates covalent bonding between a reducing group of a carbohydrate and an amino group of a protein under controlled conditions of temperature, time, pH, and relative humidity. There is a great deal of interest in modifying the functional properties of proteins and in the use of novel conjugates for various industrial applications. This review discusses various methods and their implications for preparing and characterising these conjugates. Furthermore, the physicochemical properties of conjugates such as solubility, thermal stability, emulsifying activity, emulsion stabilising properties, gelling and foaming properties are also analysed. A novel processing technology, a spinning disc reactor, could be an alternative process for the production of protein–polysaccharide conjugates, with desirable functionality in different food systems. |
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