Formation of Conjugated Protein via Maillard Reaction

Dear colleagues, 

The glycation of proteins with different polysaccharides is of great interest to the food industry. Technofunctional properties of proteins such as foaming and emulsifying properties can be improved by covalent bonding with polysaccharides via the first stage of the Maillard reaction. In particular, the properties of plant proteins, which have a very high molecular weight and low water solubility, can be enhanced by a glycation step. This step improves water, fat, and taste binding, as well as interfacial functions. For the production of functional glycated proteins, it is desirable to limit the progression of the Maillard reaction to conjugation in the early phases of the reaction in order to inhibit the formation of advanced glycation products. These compounds are responsible for the undesirable effects of the Maillard reaction, such as loss of nutritional value, off-flavors, protein cross-linking, and the formation of potentially toxic compounds. The present Issue is intended to give an overview of the glycation of proteins with different polysaccharides using different production methods such as electrospinning and the use of glycoproteins in different food applications. In addition, this Issue will address trends and current strategies to improve the yield, functionality, and nutritional profile of proteins.

Dr. Monika Gibis
Guest Editor

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