Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions

摘要

Recently, increasing studies have shown that the functional properties of proteins,including emulsifying properties, antioxidant properties, solubility, andthermal stability, can be improved through glycation reaction under controlledreaction conditions. The use of glycated proteins to stabilize hydrophobic activesubstances and to explore the gastrointestinal fate of the stabilized hydrophobicsubstances has also become the hot spot. Therefore, in this review, the effects ofglycation on the structure and function of food proteins and the physical stabilityand oxidative stability of protein-stabilized oil/water emulsions were comprehensivelysummarized and discussed. Also, this review sheds lights on the invitro digestion characteristics and edible safety of emulsion stabilized by glycatedprotein. It can further serve as a research basis for understanding the role of structuralfeatures in the emulsification and stabilization of glycated proteins, as wellas their utilization as emulsifiers in the food industry.