Advances of Protein Functionalities Through Conjugation of Protein and Polysaccharide

The increasing interest in plant-based diets due to health concerns, sustainability, and allergenicity of animal proteins has led to a surge in the use of plant proteins. However, their low functionality has made it challenging to use them in developing drugs and digesting new foods. The Maillard reaction which occurs naturally between proteins and polysaccharides presents a potential solution to this problem. However, its sensitivity to temperature, pH levels, and ionic strength makes its use in the food and pharmaceutical sectors problematic. This review explores different Maillard conjugation strategies using plant proteins and polysaccharides to provide a better understanding of their potential for generating protein functions in the food industry. The review highlights the importance of this technique in creating new and functional food products that are safe and sustainable.

Automated summary

The increasing interest in plant-based diets has led to a surge in the use of plant proteins, but their low functionality poses challenges in drug development and new food digestion. The Maillard reaction offers a potential solution, but its sensitivity hinders its use in the food and pharmaceutical sectors. This review explores Maillard conjugation strategies using plant proteins and polysaccharides to understand their potential for generating protein functions in the food industry.