美拉德反应
糖基化
化学
赖氨酸
食物蛋白
生物化学
糖基化
植物蛋白
计算生物学
食品科学
氨基酸
生物
受体
作者
Kun Gao,Fengchao Zha,Jiajia Rao,Bingcan Chen
标识
DOI:10.1111/1541-4337.13269
摘要
Plant proteins are expected to become a major protein source to replace currently used animal-derived proteins in the coming years. However, there are always challenges when using these proteins due to their low water solubility induced by the high molecular weight storage proteins. One approach to address this challenge is to modify proteins through Maillard glycation, which involves the reaction between proteins and carbohydrates. In this review, we discuss various chemical methods currently available for determining the indicators of the Maillard reaction in the early stage, including the graft degree of glycation and the available lysine or sugar, which are involved in the very beginning of the reaction. We also provide a detailed description of the most popular methods for determining graft sites and assessing different plant protein structures and functionalities upon non-enzymatic glycation. This review offers valuable insights for researchers and food scientists in order to develop plant-based protein ingredients with improved functionality.
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