美拉德反应合成蛋白质—多糖复合物及其应用

Protein-polysaccharide conjugates by Maillard reaction and their applications

该文综述利用美拉德(Maillard)反应制得蛋白—多糖复合物性能,该复合物主要是在干燥状态下利用自发进行美拉德反应所制得,与传统商业使用乳化剂相比,该复合物具有优良乳化性、热稳定性和抑菌性。因此,该复合物在工业上可用作天然乳化剂、无毒抑菌剂;同时如为多糖与过敏原蛋白复合还具减轻蛋白致敏性效果。

This review mainly summarizes the properties of Maillard-type protein-polysaccharide conjugates through naturally occurring reaction in a dry state. Maillard-type protein-polysaccharide conjugates showed excellent properties such as emulsifying capacity, heat stability and antimicrobial activity superior to conventional commercial emulsifiers. Therefore, the conjugates can be useful for industrial applica- tions as natural emulsifiers, antimicrobial agents devoid of toxicity. The possibility has also been proposed that conjugation of the allergen protein with polysaccharides may be effective to reduce the allergenicity.