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Formation of Conjugated Protein via Maillard Reaction
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Formation of Conjugated Protein via Maillard Reaction

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (25 February 2022) | Viewed by 23450

Special Issue Editor

Prof. Dr. Monika Gibis

E-Mail Website
Guest Editor
Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany
Interests: chromatography; polymers; food science and technology; meat science; antioxidant activity; food chemistry; antimicrobials; analytical chemistry; food analysis; antioxidants; food safety; food quality; phytochemicals; food microbiology; food science
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

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

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • glycation
  • conjugation
  • polysaccharide–protein conjugates
  • solubility
  • emulsifier

Published Papers (3 papers)

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Research

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15 pages, 2150 KiB  
Article
Effects of Electrospun Potato Protein–Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity
by Monika Gibis, Franziska Pribek and Jochen Weiss
Foods 2022, 11(7), 918; https://doi.org/10.3390/foods11070918 - 23 Mar 2022
Cited by 5 | Viewed by 1806
Abstract
Fibers of potato protein and polysaccharides were obtained by needleless electrospinning. Mixtures of maltodextrin DE2 (dextrose equivalent) (0.8 g/mL), DE21 (0.1 g/mL), and different concentrations of potato protein (0.05, 0.1, 0.15, and 0.2 g/mL) were used for fiber production. Glycation was performed via [...] Read more.
Fibers of potato protein and polysaccharides were obtained by needleless electrospinning. Mixtures of maltodextrin DE2 (dextrose equivalent) (0.8 g/mL), DE21 (0.1 g/mL), and different concentrations of potato protein (0.05, 0.1, 0.15, and 0.2 g/mL) were used for fiber production. Glycation was performed via the Maillard reaction after thermal treatment (0/6/12/24/48 h, 65 °C, 75% relative humidity). The effects of electrospinning and heating on trypsin inhibitor activity (IA) were studied. The results of the IA assay showed that electrospinning and glycation caused significant differences in IA among blends, heating times, and the interaction of blend and heating time (p < 0.001). The higher the protein content in the fibers, the higher the IA. The lowest IA was found in the mixture with the lowest protein content after 48 h. In other blends, the minimum IAs were found between 6 and 12 h of heating. The determination of the free lysine groups showed a nonsignificant decrease after heating. However, higher free lysine groups per protein (6.3–9.5 g/100 g) were found in unheated fibers than in the potato protein isolate (6.0 ± 0.5 g/100 g). The amide I and amide II regions, detected by the Fourier transform infrared spectra, showed only a slight shift after heating. Full article
(This article belongs to the Special Issue Formation of Conjugated Protein via Maillard Reaction)
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Review

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18 pages, 2237 KiB  
Review
A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies
by Jia Xiang, Fenglin Liu, Bo Wang, Lin Chen, Wenjie Liu and Songwen Tan
Foods 2021, 10(9), 1998; https://doi.org/10.3390/foods10091998 - 25 Aug 2021
Cited by 52 | Viewed by 10571
Abstract
Milk has two main components that have high nutritional value—milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients, nutritional fortifiers, etc. Non-enzymatic browning refers to a [...] Read more.
Milk has two main components that have high nutritional value—milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients, nutritional fortifiers, etc. Non-enzymatic browning refers to a series of chemical reactions between sugars and proteins that make food more appetizing. Non-enzymatic browning reactions include degradation of ascorbic acid, lipid peroxidation, caramel reaction, and the Maillard reaction (MR). The MR, as one of the four non-enzymatic browning reactions, has been well studied and utilized in food fields. Milk protein and lactose, as two main components of milk, have high chemical activities; they are used as reactants to participate in the MR, generating Maillard reaction products (MRPs). The MR involves a condensation reaction between carbonyl groups of various sugars and amino groups of amino acids/proteins. These MRPs have different applications in various areas, including food flavor, food oxidation resistance, drug carriers, etc. This work presents the positive and negative effects of the MR, based on the two main components of milk, used in food and medicine, as well as avoidance approaches to prevent the occurrence of negative effects. Full article
(This article belongs to the Special Issue Formation of Conjugated Protein via Maillard Reaction)
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40 pages, 2191 KiB  
Review
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application
by Ines Kutzli, Jochen Weiss and Monika Gibis
Foods 2021, 10(2), 376; https://doi.org/10.3390/foods10020376 - 09 Feb 2021
Cited by 71 | Viewed by 9699
Abstract
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Formation of Conjugated Protein via Maillard Reaction)
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