Structure and functional properties of rice protein–dextran conjugates prepared by the Maillard reaction

Cheng, Yunhui; Tang, Wen‐Juan; Xu, Zhou; Wen, Li; Chen, Mao-Long

doi:10.1111/ijfs.13594

Cited by 47 publications

(28 citation statements)

References 33 publications

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“…This reaction generates brown compounds, and hence changes the quality of foods (aroma, taste and colour). (Zhao et al ., ; Cheng et al ., ). In recent years, many studies have reported that Maillard reaction products (MRPs) have strong antioxidant activity, especially some peptides or protein hydrolysates (Cai et al ., ; Bhattacherjee et al ., ; Nie et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Zeng

Brennan

et al. 2019

Int J of Food Sci Tech

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In order to enhance the application scope and usage effect of e-polylysine, it was modified by Maillard reaction through endowing antioxidant activity. Characterisations of different type of reaction systems were investigated. Results showed that with increased heating treatment time at constant 90°C and UV-Vis absorbance at 294 and 420 nm, fluorescence intensity of modified products were increased. DPPH radical scavenging activity of modified products from D-glucose (D-Glc), D-fructose (D-Fru) and Dxylose (D-Xyl) was increased to 40.5%, 44.0% and 69.4%, and the reducing power was increased to 0.9, 1.0 and 1.3 respectively (P < 0.05). Moreover, compared with e-polylysin, three types of modified products have similar antibacterial property. In addition, three types of modified products showed low cytotoxicity against the cultured human HepG2 cells in vitro. Therefore, the modified products derived from e-polylysine model could be used as potential food preservatives. Preparation and characterisation of food preservatives Z.-H. Zhang et al. 1825 Preparation and characterisation of food preservatives Z.-H. Zhang et al.

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Section: Introductionmentioning

confidence: 99%

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Zeng

Brennan

et al. 2019

Int J of Food Sci Tech

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show abstract

“…The foam stability of rice protein isolate could be increased by up to 2.74 times upon its glycation with dextran depending on the ratio of protein to polysaccharide used. The improvement was ascribed to the increased solubility of the rice protein-dextran conjugate [226]. Further studies demonstrate a positive impact of glycation on the foaming properties of gluten-fructose conjugates [222] and fava bean protein-maltodextrin conjugates [192].…”

Section: Foamingmentioning

confidence: 89%

“…However, its poor solubility hinders its use as a technofunctional ingredient [3,225]. Glycation with various carbohydrates such as glucose, κ-carrageenan, and dextran were effective at improving the water solubility and subsequently the technofunctional properties of rice protein, partially hydrolyzed rice protein, and rice dreg glutelin -a byproduct of starch manufacturing [226][227][228].…”

Section: Cereal Grains and Pseudocerealsmentioning

confidence: 99%

Glycation of Plant Proteins via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Kutzli¹,

Weiß²,

Gibis³

2020

Preprint

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Plant proteins being considered to become the most important protein source of the future, they must be able to replace the animal-derived proteins currently in use as technofunctional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the technofunctional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and technofunctionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.

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“…However, its poor solubility hinders its use as a techno-functional ingredient [ 3 , 227 ]. Glycation with various carbohydrates such as glucose, κ-carrageenan, and dextran were effective at improving the water solubility and subsequently the techno-functional properties of rice protein, partially hydrolyzed rice protein, and rice dreg glutelin—a byproduct of starch manufacturing [ 228 , 229 , 230 ].…”

Section: Glycation Of Major Plant Proteinsmentioning

confidence: 99%

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Kutzli

Weiß

Gibis

2021

Foods

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Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.

show abstract

Structure and functional properties of rice protein–dextran conjugates prepared by the Maillard reaction

Cited by 47 publications

References 33 publications

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Glycation of Plant Proteins via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

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