Glycation of plant proteins via maillard reaction: reaction chemistry, technofunctional properties, and potential food application

I Kutzli, J Weiss, M Gibis - Foods, 2021 - mdpi.com
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 …

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

J Liu, Q Ru, Y Ding - Food Research International, 2012 - Elsevier
Glycation, otherwise known as Maillard reaction, endows food proteins with improved
functional properties, such as solubility, water retention capacity, gelling capacity, and …

Creating proteins with novel functionality via the Maillard reaction: A review

CM Oliver, LD Melton, RA Stanley - Critical reviews in food science …, 2006 - Taylor & Francis
Proteins are widely utilized to add functional properties, such as gelling and emulsification to
foods. These attributes depend on a number of factors such as molecular structure of the …

Glycation of plant proteins: regulatory roles and interplay with sugar signalling?

J Shumilina, A Kusnetsova, A Tsarev… - International journal of …, 2019 - mdpi.com
Glycation can be defined as an array of non-enzymatic post-translational modifications of
proteins formed by their interaction with reducing carbohydrates and carbonyl products of …

Probing protein glycation by chromatography and mass spectrometry: Analysis of glycation adducts

A Soboleva, M Vikhnina, T Grishina… - International journal of …, 2017 - mdpi.com
Glycation is a non-enzymatic post-translational modification of proteins, formed by the
reaction of reducing sugars and α-dicarbonyl products of their degradation with amino and …

Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions

W Tang, Q Zhang, C Ritzoulis… - … Reviews in Food …, 2023 - Wiley Online Library
Recently, increasing studies have shown that the functional properties of proteins, including
emulsifying properties, antioxidant properties, solubility, and thermal stability, can be …

Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: a study on the structures, solubility and emulsifying properties

Y Li, Y Xu, X Xu - Food chemistry, 2022 - Elsevier
Myofibrillar protein (MP) is often modified by various strategies to obtain better functional
properties, which are crucial to the quality of meat products. This study prepared MP-glucose …

Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products

RR Naik, Y Wang, C Selomulya - Critical Reviews in Food Science …, 2022 - Taylor & Francis
Plant-derived protein research has gained attention in recent years due to the rise of health
concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the …

Food protein-polysaccharide conjugates obtained via the Maillard reaction: A review

FC de Oliveira, JSR Coimbra… - Critical reviews in …, 2016 - Taylor & Francis
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 …

Controlled glycation of milk proteins and peptides: Functional properties

JA O'Mahony, KP Drapala, EM Mulcahy… - International Dairy …, 2017 - Elsevier
Glycation of milk proteins and peptides can be achieved by Maillard-induced conjugation of
reducing carbohydrates with the available amino groups of proteins/peptides during the …