The Synthesis, Biological activities and Applications of Protein-Polysaccharide Conjugates in Food System: A Review

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Quality and Safety Pub Date : 2023-01-12 DOI:10.1093/fqsafe/fyad006

Shixuan Zhang, Kai Wang, Yongtao Qin, Shengyun Zhu, Qikuan Gao, Diru Liu

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引用次数: 4

Abstract

Proteins are important ingredients in the food industry for their excellent nutritional, functional and biological properties, while the application is limited by their sensitivity to environmental stresses like high temperature, pH changes and ionic strength. The Maillard reaction and transglutaminase-catalyzed glycosylation are the two main effective glycosylation ways to improve the stability and biological properties of proteins by mainly attaching monosaccharides or disaccharides to proteins, while protein-polysaccharide conjugates with superior functional properties are rarely discussed. Therefore, the present study reviews current state of the synthesis, biological activities and applications in food system of protein-polysaccharide conjugates formed via the Maillard reaction and transglutaminase-catalyzed glycosylation. The biological activities including antioxidant, antimicrobial and immunomodulatory activities of proteins are improved after glycosylation, and the formed protein-polysaccharide conjugates can be applied to stabilize emulsions or deliver bioactive compounds in foods. The bioactivities produced at precisely controlled glycosylation conditions would make protein-polysaccharide conjugates a promising application in foods with healthy properties.

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蛋白质-多糖缀合物的合成、生物活性及其在食品体系中的应用综述

蛋白质因其优异的营养、功能和生物学特性而成为食品工业的重要成分，但其对高温、pH变化和离子强度等环境胁迫的敏感性限制了其应用。美拉德反应和转谷氨酰胺酶催化的糖基化是提高蛋白质稳定性和生物学特性的两种主要有效的糖基化方法，主要通过将单糖或双糖附着在蛋白质上，而具有优越功能特性的蛋白质-多糖偶联物很少被讨论。因此，本文综述了美拉德反应和谷氨酰胺转胺酶催化糖基化形成的蛋白质-多糖缀合物的合成、生物活性及其在食品系统中的应用研究现状。糖基化后，蛋白质的抗氧化、抗菌和免疫调节等生物活性得到提高，形成的蛋白质-多糖偶联物可用于稳定乳剂或在食品中传递生物活性化合物。在精确控制糖基化条件下产生的生物活性将使蛋白质-多糖偶联物在具有健康特性的食品中具有广阔的应用前景。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.