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Creating proteins with novel functionality via the Maillard reaction: a review
Christine M Oliver1, Laurence D Melton, Roger A Stanley
1Food Science Postgraduate Programme, Department of Chemistry, University of Auckland, Private Bag 92 019, Auckland, New Zealand.
Critical Reviews in Food Science and Nutrition
|April 20, 2006
Summary
The Maillard reaction can improve food protein functionality, like emulsification and texture, by creating protein-polysaccharide conjugates. Optimizing processing conditions is key for developing these valuable food ingredients.
Area of Science:
- Food Science
- Protein Chemistry
- Biotechnology
Background:
- Proteins provide essential functional properties in food, including gelling and emulsification.
- Protein functionality is influenced by molecular structure, pH, and chemical environment.
- Derivatization offers a route to enhance food protein functional properties.
Purpose of the Study:
- To provide a state-of-the-art review on the Maillard reaction's impact on protein functionality.
- To deepen the understanding of how processing conditions and reactant formulation affect protein properties.
- To highlight critical elements for designing functional Maillard conjugates and suggest future research directions.
Main Methods:
- Review of existing literature on Maillard reaction and protein modification.
- Analysis of the influence of processing parameters on protein functionality.
- Focus on covalent bonding of proteins with polysaccharides and reducing sugars.
Main Results:
- The Maillard reaction modifies protein functionality without chemical reagents.
- Improvements in emulsifying, textural, and solubility properties are achievable.
- Understanding processing conditions and formulation is crucial for optimizing conjugate properties.
Conclusions:
- The Maillard reaction is a promising method for enhancing food protein functionality.
- Technologically feasible methods for conjugate preparation and process optimization are needed.
- Further research can facilitate the development of novel functional food ingredients from commodity proteins.
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