Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
Instituto Federal do Sudeste de Minas Gerais · Universidade Federal de Viçosa · +3 more institutions
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…
Citation impact
- FWCI
- 20.15
- Percentile
- 100%
- References
- 94
Authors
5- FCFabíola Cristina de Oliveira
Instituto Federal do Sudeste de Minas Gerais, Universidade Federal de Viçosa, Departamento de Ciência e Tecnologia
- JSJane Sélia dos Reis CoimbraCorresponding
Universidade Federal de Viçosa
- EBEduardo Basílio de Oliveira
Universidade Federal de Viçosa
- ADAbraham Damian Giraldo Zuñiga
Universidade Federal do Tocantins
- EEEdwin Elard Garcia‐Rojas
Universidade Federal Fluminense
Topics & keywords
- Maillard reaction
- Chemistry
- Reagent
- Covalent bond
- Glycosylation
- Conjugate
- Food products
- Organic chemistry