Sarkar, A. orcid.org/0000-0003-1742-2122 and Gul, K. (2024) Glycation influencing lubrication: Tribology principles derived from nature to inspire future food colloid design. Current Opinion in Colloid & Interface Science, 69. 101782. ISSN 1359-0294
Abstract
Glycation, i.e., the covalent reaction between reactive carbonyl groups of sugar with biomolecules such as protein, lipid, or DNA, is integral to many physiological functions, including biolubrication. Although glycation, also commonly termed as “Maillard reaction”, has been used extensively to modify flavors and stabilize food colloids, its applications for achieving desired oral lubrication performance of food are in its infancy. This review discusses glycation as a biolubrication tool to provide stimulus to future designing of food colloids. Specifically, we examine how glycation drives biolubrication of soft tissues with examples of lubricin and mucin as “brush-like”, nature-engineered, high performance, aqueous lubricants. Recent advances in Maillard conjugation to modify tribology, rheology, adsorption, or surface hydrophobicity of dietary proteins are covered. Lastly, we transfer molecular rules from polymer physics to food colloid science to inspire repurposing glycation of dietary proteins to rationally design the next-generation of lubricious alternative protein-based foods that are often delubricating.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2023 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons. org/licenses/by/4.0/). |
Keywords: | Protein; Carbohydrate; Aqueous lubrication; Glycosylation; Friction; Plant proteins |
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) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 06 Mar 2024 13:58 |
Last Modified: | 21 Jun 2024 13:58 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.cocis.2023.101782 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:209956 |
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