Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation

Conjugation of the proteins with carbohydrates, occurring in the early stages of the Maillard reactions, received increased attention because of the high potential to ensure the improvement of the biological activity and functional properties of the proteins of different origins. The Maillard conjugates are conventionally formed through wet or dry heating, but the use of alternative technologies involving ultrasound, microwave, pulsed electric fields, high-pressure, or electrodynamic treatments appears to be efficient in accelerating the reaction steps and limiting the formation of toxic compounds. An overview of the mechanisms of these processing technologies, the main parameters influencing the Maillard conjugate formation, as well as their advantages and disadvantages, is provided in this paper. Different strategies employing these alternative technologies are reported in the literature: as pretreatment of the proteins, either alone or in admixture with the carbohydrates, followed by conventional heating, as a single alternative treatment step, or as a combination of heating and alternative processing. The desired functional properties of the proteins can be achieved by selecting the appropriate processing strategy and optimizing the reaction parameters. Moreover, alternative technologies can be exploited to obtain Maillard conjugates with remarkable biological activity in terms of antioxidant, antimicrobial, antihypertensive, anti-inflammatory, antimutagenic, or bifidogenic properties.

Automated summary

The conjugation of proteins with carbohydrates in the early stages of Maillard reactions has attracted increased attention due to its potential in improving the biological activity and functional properties of proteins from different sources. Alternative technologies, such as ultrasound, microwave, pulsed electric fields, high-pressure, or electrodynamic treatments, have been found to accelerate the reaction steps and reduce the formation of toxic compounds. This paper provides an overview of the mechanisms of these processing technologies, the main parameters influencing the Maillard conjugate formation, as well as their advantages and disadvantages. Different strategies using these alternative technologies, alone or in combination with conventional heating, have been reported in the literature to achieve desired functional properties of proteins. Moreover, these alternative technologies can be utilized to obtain Maillard conjugates with significant biological activities, such as antioxidant, antimicrobial, antihypertensive, anti-inflammatory, antimutagenic, or bifidogenic properties.