A Review on the Glycosylation of Food Proteins by Maillard Reaction or Transglutaminase-catalyzed Reaction

doi:10.7506/spkx1002-6630-201309073

Abstract

Abstract:

The present paper reviews the two different approaches for the glycosylation of food proteins, i.e., Maillard
reaction as the most widely used one and transglutaminase-catalyzed reaction as a recently developed one. The chemical
mechanisms involved in the glycosylation of food proteins based on Maillard reaction as well as the structure and
important function properties of reaction products are described in this review. Meanwhile, we introduce the advantage of
transglutaminase in catalyzing protein glycosylation as well as its influence on some funtional properties of proteins and
future development potential.

Key words: food proteins, glycosylation, Maillard reaction, transglutaminase

CLC Number:

Q816

SONG Chun-li1,2，ZHAO Xin-huai2,*. A Review on the Glycosylation of Food Proteins by Maillard Reaction or Transglutaminase-catalyzed Reaction[J]. FOOD SCIENCE, 2013, 34(9): 369-374.

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