Research Progress on the Applications of Protein Glycosylation (Grafting) in Food Industry
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Abstract:
In the field of food science, protein and polysaccharide glycosylation based on Maillard reaction mechanism is an effective and green method for protein modification, and belongs to the category of chemical modification of protein. In this reaction, protein is covalently grafted with sugar, and the reaction proceeds spontaneously by heating alone and does not require addition of any chemical catalyst. Previous studies have shown that protein glycosylation is one of the effective ways to improve the functional properties and other application features of proteins. In this paper, the structure and reaction mechanism of protein glycosylation, major function of sugar chain in protein glycosylation, method of glycosylation, and research directions of protein glycosylation were introduced and discussed. Due to certain limitations of protein glycosylation methods, it is difficult to achieve controllability, industrialization, and large-scale applications. The areas that receive wide attention include methodologies to utilize interdisciplinary approaches to study the existing glycosylation methods, and controllability and industrialization of the glycosylation process. Moreover, methods to expand the application of glycosylated products will also be a potential hot research topic in the future.
