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Macromolecules and derived conjugates from marine shellfish: Thermally-induced formation, structure-function
Jiamin Li1, Linfan Shi1, Zhongyang Ren1
1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Food Chemistry
|July 20, 2025
Summary
Thermal processing of marine shellfish creates bioactive protein-polysaccharide conjugates. These conjugates enhance nutritional value and exhibit significant antioxidant and antimicrobial properties, improving shellfish utilization.
Area of Science:
- Marine biology
- Food science
- Biochemistry
Background:
- Marine shellfish are rich sources of bioactive proteins, polysaccharides, and glycoproteins with significant nutritional and health benefits.
- Thermal processing can alter the physicochemical interactions of these macromolecules, potentially affecting their bioactivity.
- Limited systematic reviews exist on the impact of thermal processing on shellfish-derived bioactive compounds.
Purpose of the Study:
- To elucidate the formation mechanisms of protein-polysaccharide conjugates during thermal processing of marine shellfish.
- To investigate the effects of these conjugates on product quality, physicochemical properties, and functional activities.
- To highlight current research gaps and propose future directions for sustainable shellfish resource utilization.
Main Methods:
- Review of existing literature on thermal processing of marine shellfish.
- Analysis of physicochemical properties and functional activities of shellfish-derived macromolecules.
- Examination of heat-induced Maillard reactions leading to protein-polysaccharide conjugation.
Main Results:
- Thermal processing facilitates the formation of protein-polysaccharide conjugates through heat-induced Maillard reactions.
- These conjugates exhibit enhanced functional characteristics, including improved solubility, emulsifying properties, gelation capacity, and thermal stability.
- The protein-polysaccharide conjugates demonstrate significant antioxidant and antimicrobial activities.
Conclusions:
- Marine shellfish macromolecules can form beneficial conjugates during thermal processing, enhancing their functionality and bioactivity.
- These findings offer valuable insights for the sustainable utilization of marine shellfish resources.
- Further research is needed on molecular interaction mechanisms, structure-function relationships, and intelligent quality prediction.
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