Akhtar, M orcid.org/0000-0002-8135-362X and Ding, R orcid.org/0000-0002-6263-1524 (2017) Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications. Current Opinion in Colloid & Interface Science, 28. pp. 31-36. ISSN 1359-0294
Abstract
This review presents recent research conducted on the development of various protein-polysaccharide conjugates, their functional properties and industrial applications. These conjugates are formed by the glycosylation of food proteins with carbohydrates via the Maillard reaction and are capable of improving the functional properties of proteins. The Maillard reaction facilitates covalent bonding between a reducing group of a carbohydrate and an amino group of a protein under controlled conditions of temperature, time, pH, and relative humidity. There is a great deal of interest in modifying the functional properties of proteins and in the use of novel conjugates for various industrial applications. This review discusses various methods and their implications for preparing and characterising these conjugates. Furthermore, the physicochemical properties of conjugates such as solubility, thermal stability, emulsifying activity, emulsion stabilising properties, gelling and foaming properties are also analysed. A novel processing technology, spinning disc reactor, could be an alternative process for the production of protein-polysaccharide conjugates, with desirable functionality in different food systems.
Metadata
Item Type: | Article |
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Authors/Creators: | |
Copyright, Publisher and Additional Information: | © 2017 Published by Elsevier Ltd. This is an author produced version of a paper published in Current Opinion in Colloid & Interface Science. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Protein-polysaccharide conjugates; Maillard reaction; Glycation; Functional properties |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 30 Jan 2017 16:56 |
Last Modified: | 24 Jan 2018 01:38 |
Published Version: | https://doi.org/10.1016/j.cocis.2017.01.002 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.cocis.2017.01.002 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:111423 |