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.
Phase diagrams of aqueous two-phase systems (ATPS) composed of 400 g • mol -1 poly(ethylene glycol) (PEG) + sodium sulfate or magnesium sulfate were determined at (298.15, 308.15, and 318.15) K. The temperature effect on the biphasic area was not relevant, indicating a small enthalpic contribution associated with the phase separation. The ability of the salts in inducing the formation of the ATPS with PEG 400 followed the order sodium sulfate < magnesium sulfate. The liquid-liquid equilibrium experimental data were correlated using the NRTL (nonrandom two-liquid) activity coefficient model, and new interaction parameters were estimated. The mean deviations between calculated and experimental compositions were lower than 0.99 %, showing the good descriptive quality and applicability of the NRTL model.
Phase diagrams of aqueous two-phase systems composed of poly(ethylene) glycol (PEG) 6000 g • mol -1 , lithium sulfate, sodium sulfate, and magnesium sulfate or zinc sulfate were determined at (283.15, 298.15, and 313.15) K. The effect of temperature on binodal position was not significant, indicating a small enthalpic contribution associating to the phase segregation. The ability of four sulfate salts to induce the formation of the biphasic system with PEG 6000 is as follows: ZnSO 4 > MgSO 4 > Na 2 SO 4 > Li 2 SO 4 .
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