Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

Liu, Jianhua; Ru, Qiaomei; Ding, Yuting

doi:10.1016/j.foodres.2012.07.034

Cited by 321 publications

(186 citation statements)

References 130 publications

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“…The chemistry of the reaction products and the mechanisms of their formation are still not fully explored. Nevertheless, the Maillard reaction, also referred to as glycation, and its possible application in food manufacturing were extensively reviewed in recent years, e.g., [23,[38][39][40][41].…”

Section: Non-enzymatic Cross-linkingmentioning

confidence: 99%

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Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

et al. 2018

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Abstract:Casein is the major protein fraction in milk, and its cross-linking has been a topic of scientific interest for many years. Enzymatic cross-linking has huge potential to modify relevant techno-functional properties of casein, whereas non-enzymatic cross-linking occurs naturally during the storage and processing of milk and dairy products. Two size separation techniques were applied for characterisation of these reactions: gel electrophoresis and size exclusion chromatography. This review summarises their separation principles and discusses the outcome of studies on cross-linked casein from the last~20 years. Both methods, however, show limitations concerning separation range and are applied mainly under denaturing and reducing conditions. In contrast, field flow fractionation has a broad separation range and can be easily applied under native conditions. Although this method has become a powerful tool in polymer and nanoparticle analysis and was used in few studies on casein micelles, it has not yet been applied to investigate cross-linked casein. Finally, the principles and requirements for absolute molar mass determination are reviewed, which will be of increased interest in the future since suitable calibration substances for casein polymers are scarce.

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Section: Non-enzymatic Cross-linkingmentioning

confidence: 99%

“…Separations 2018, 5, x FOR PEER REVIEW 4 of 34 glycation, and its possible application in food manufacturing were extensively reviewed in recent years, e.g., [23,[38][39][40][41]. Certain conditions during food processing can facilitate the formation of protein cross-links even in the absence of carbohydrates.…”

Section: Non-enzymatic Cross-linkingmentioning

confidence: 99%

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

et al. 2018

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“…It is an interesting method to improve the functional properties of food proteins (Liu et al 2012) and especially casein. This can be done through a chemical combination of a free aldehyde function of sugar with ε-amino groups of lysyl residues.…”

Section: Reaction With Sugarsmentioning

confidence: 99%

Modifications of structures and functions of caseins: a scientific and technological challenge

Broyard

Gaucheron

2015

Dairy Sci. & Technol.

250

133

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Casein molecules are used in food industry as ingredients. They can be used as isolated forms and under micellar form consisting in an association of different casein molecules and calcium phosphate. In this review, after a brief reminder of the main characteristics of casein molecules and casein micelles, the modifications of caseins induced by physical, chemical, and enzymatic actions are reported. The resulting new physicochemical properties (mineral and casein compositions, charge, hydrophobicity, aggregation state, and morphology) and techno-functionalities (heat stability, viscosity, gelation, emulsifying, and foaming properties) are described and discussed with a special attention paid to the results obtained in our laboratory since several decades.

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“…Glycation, also known as Maillard reaction (MR), has generally been considered an efficient and safe way to modify proteins (Liu et al, 2012a). MR occurs spontaneously during food processing, cooking, and storage, mainly due to a reaction between the carbonyl groups of reducing sugars and the amino groups of amino acids, peptides, or proteins (Tu et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate

Zhang

Fan

et al. 2017

Food Sci. Technol

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Morchella esculenta (L) Pers. is a highly valued edible and medicinal fungus that remains underutilized. For this study, the effects of glycation treatment on antioxidant activity and characteristics of the M. esculenta protein isolate (MPI) were investigated via the Maillard reaction. Conjugation between MPI and xylose was proven via UV-vis, FT-IR, intrinsic fluorescence analysis, and SDS-PAGE. Amino acid analysis revealed involvement of lysine, arginine and tyrosine in MPI, forming a covalent cross-link with xylose. Differential scanning calorimetry (DSC) results showed that glycated MPI (MPI G ) possesses a more favorable thermal stability compared to native MPI (MPI N ), heated MPI (MPI H ) and an unheated mixture of MPI and xylose (MPI-X M ). MPI G exhibited significantly enhanced antioxidant activity compared to MPI N , MPI H , and MPI-X M . These results indicate MPI G can serve as a promising novel source of nutraceutical and functional ingredients that exert antioxidant activity.Keywords: Maillard reaction; Morchella esculenta protein; xylose; thermal stability; antioxidant activity.Practical Application: Glycated Morchella esculenta protein isolate can potentially be used as a natural protein antioxidant for healthcare and food industry.

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Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

Cited by 321 publications

References 130 publications

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Modifications of structures and functions of caseins: a scientific and technological challenge

Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate

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