Ke Chuxin, Li Liang
College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
Carbohydr Polym. 2023 Feb 15;302:120430. doi: 10.1016/j.carbpol.2022.120430. Epub 2022 Dec 5.
Plant proteins have high nutritional value, a wide range of sources and low cost. However, it is easily affected by the environmental factors of processing and lead the problem of poor functionality. These problems of plant proteins can be improved by the polysaccharides induced Maillard reaction. The interaction between proteins and polysaccharides through Maillard reaction can change the structure of proteins as well as improve the functional properties and biological activity. The products of Maillard reaction, such as reductone intermediates, heterocyclic compounds and melanoidins have certain antioxidant, antibacterial and other biological activities. However, heterocyclic amines, acrylamide, and products generated in the advanced stage of the Maillard reaction also have a negative impact, which may increase cytotoxicity and be associated with chronic diseases. Therefore, it is necessary to effectively control the process of Maillard reaction. This review focuses on the modification of plant proteins by polysaccharide-induced Maillard reaction and the effects of Maillard reaction on protein structure, functional properties and biological activity. It also points out how to accurately reflect the changes of protein structure in Maillard reaction. In addition, it also points out the application ways of plant protein-polysaccharide complexes in the food industry, for example, emulsifiers, delivery carriers of functional substances, and natural antioxidants due to their improved solubility, emulsifying, gelling and antioxidant properties. This review provides theoretical support for controlling Maillard reaction based on protein structure.
植物蛋白具有营养价值高、来源广泛和成本低的特点。然而，它很容易受到加工环境因素的影响，并导致功能不佳的问题。植物蛋白的这些问题可以通过多糖诱导的美拉德反应得到改善。蛋白质与多糖通过美拉德反应相互作用，可以改变蛋白质的结构，同时改善其功能特性和生物活性。美拉德反应的产物，如还原酮中间体、杂环化合物和类黑素具有一定的抗氧化、抗菌等生物活性。然而，杂环胺、丙烯酰胺以及美拉德反应后期产生的产物也有负面影响，可能会增加细胞毒性并与慢性疾病有关。因此，有必要有效控制美拉德反应的过程。本综述重点关注多糖诱导的美拉德反应对植物蛋白的改性以及美拉德反应对蛋白质结构、功能特性和生物活性的影响。它还指出了如何准确反映美拉德反应中蛋白质结构的变化。此外，它还指出了植物蛋白 - 多糖复合物在食品工业中的应用方式，例如，由于其改善的溶解性、乳化性、胶凝性和抗氧化特性，可作为乳化剂、功能物质的递送载体和天然抗氧化剂。本综述为基于蛋白质结构控制美拉德反应提供了理论支持。
