Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates.

Abstract

This review summarizes the properties of Maillard-type protein-polysaccharide conjugates through naturally occurring reaction in a dry state from the viewpoint of the development of new industrial proteins. Maillard-type protein-polysaccharide conjugates showed excellent emulsifying properties superior to conventional commercial emulsifiers, heat stability, and antimicrobial activity. Therefore, the conjugates can be useful for industrial applications as natural emulsifiers, antimicrobial agents devoid of toxicity. The possibility has also been proposed that conjugation of the allergen protein with polysaccharides may be effective to reduce the allergenicity. The molecular mechanism of the improvement of functional properties of proteins by attachment with polysaccharide was elucidated using the genetically glycosylated lysozyme constructed in the yeast expression system. The polymannosylation of lysozyme was effective in improving these functional properties, while oligomannosylation was not. Although single polyglycosylation of lysozyme was adequate to improve the functional properties, double polyglycosylation was even better.

Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

“…Thus the Maillard reaction leads to the formation of different chemical species and promotes changes in antioxidant properties that are positively correlated with the development of browning (Manzocco et al, 2001;Kato, 2002;Miller and Gerrard, 2005). The MRPs of WPI conjugated to rare sugars show enhanced binding of free radicals.…”

“…Maillard reaction products (MRPs) are formed following heat processing of food and the reaction products have some beneficial effect on food quality. The current trend is to use MRPs as commercial food additives in applications as emulsifiers, antioxidants and antibacterial agents (Ames, 1992;Volkin et al, 1995, van Boekel, 1998Cloos and Christgau, 2002;Kato, 2002).…”

Structural and functional properties of Maillard reaction products of protein isolate (mung bean,Vigna radiate(L.)) with dextran

“…[4] The techno-functional characteristics of proteins can be intensified using physical, chemical, or enzymatic treatments to obtain food ingredients for different applications. [5] One modification recognized as being suitable for producing speciality ingredients for food applications is proteinpolysaccharide conjugation via a Maillard-type reaction. In order to obtain better functions, we previously conjugated MBPI with glucose to increase its solubility, emulsification activity, and emulsification stability.…”

Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

“…It was thus demonstrated that i) protein-dextran conjugates obtained with high MW dextran are more effective for improving the emulsifying properties of protein source (Wong, Day, & Augustin, 2011) and ii) increasing MW of dextran slows down the rate of glycation through MR (Jiménez-Castaño, Villamiel, & López-Fandiño, 2007;Spotti et al, 2013). For this latter reason, MR with dextran is performed in dry conditions in order to ensure low water activity (Kato, 2002).…”