a Departamento de Ciência e Tecnologia de Alimentos, Instituto Federal de Educação Ciência e Tecnologia do Sudeste de Minas Gerais-Campus Rio Pomba, Bairro Lindo Vale , Rio Pomba - MG , Brasil.
b Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa , Viçosa - MG , Brasil.
Crit Rev Food Sci Nutr. 2016 May 18;56(7):1108-25. doi: 10.1080/10408398.2012.755669.
The products formed by glycosylation of food proteins with carbohydrates via the Maillard reaction, also known as conjugates, are agents capable of changing and improving techno-functional characteristics of proteins. The Maillard reaction uses the covalent bond between a group of a reducing carbohydrates and an amino group of a protein. This reaction does not require additional chemicals as it occurs naturally under controlled conditions of temperature, time, pH, and moisture. Moreover, there is growing interest in modifying proteins for industrial food applications. This review analyses the current state of art of the Maillard reaction on food protein functionalities. It also discusses the influence of the Maillard reaction on the conditions and formulation of reagents that improve desirable techno-functional characteristics of food protein.
通过美拉德反应将食物蛋白质与碳水化合物进行糖基化形成的产物，也称为共轭物，是能够改变和改善蛋白质的技术功能特性的物质。美拉德反应利用一组还原糖的基团与蛋白质的氨基之间的共价键。该反应不需要额外的化学物质，因为它在温度、时间、pH 值和水分等受控条件下自然发生。此外，人们对改性蛋白质以用于工业食品应用的兴趣日益浓厚。本文分析了美拉德反应对食品蛋白质功能的最新研究进展。还讨论了美拉德反应对改善食品蛋白质所需技术功能特性的试剂的条件和配方的影响。
