MAİLLARD REAKSİYONU İLE ÜRETİLEN PROTEİN-KARBONHİDRAT KONJUGATLARININ FONKSİYONEL ÖZELLİKLERİ VE GIDA ENDÜSTRİSİNDEKİ ROLÜ

Abstract

Proteinler, amfifilik bileşiklerdir ancak fonksiyonel özellikleri depolama sırasında asidik ve ya termal ko şullar altında kaybolabilmektedir. Karbonhidratlar ise geniş pH aralıklarına dayanıklıdır, fakat emülsiyon oluşturma yetenekleri zayıftır. Protein ve karbonhidratların bahsedilen bu kararsızlıklarını gidermek ve özelliklerini geliştirmek için çeşitli fiziksel, kimyasal ve enzimatik metotlar uygulanabilmektedir. Ancak, bu yöntemlerin bir bölümünün gıdaya uygun olmaması ve/veya ek maliyet gerektirmesi sorun oluşturabilmektedir. Proteinlerin karbonhidratlarla konjugasyonu, proteinlerin fonksiyonel kararlılığını artırmanın bir yoludur ve konjugasyon ile bu iki bileşen grubunun üstün özelliklerine sahip karbonhidrat-protein konjugatları (KPK) oluşmaktadır. KPK, gıdalarda doğal olarak meydana gelen Maillard reaksiyonunun kontrollü şartlarda (sıcaklık, bağıl nem, pH vb.) gerçekleştirilmesiyle elde edilebilmektedir. Yapılan çalışmalarda konjugatların geniş pH aralıklarında çözünebildiği, protein ve karbonhidratların bireysel niteliklerinden daha üstün emülgatör niteliklerine sahip oldukları görülmüştür. Ayrıca, zorlu çevresel şartlara dayanıklı olmaları sebebiyle KPK’lerin enkapsülasyondan, biyobozunur film üretimine kadar geniş bir uygulama alanına sahip olabileceğini düşündürmektedir. Bu çalışmada, KPK’lerin üretim parametreleri, analiz yöntemleri ve kullanım alanları derlenmiştir.

Keywords

• Karbonhidrat-protein konjugatları
• Maillard reaksiyonu
• konjugat üretimi
• kullanım alanları
• fonksiyonel kararlılık

Supporting Institution

TUBİTAK

Project Number

120O763

Thanks

Yazarlar, 120O763 numaralı projeye mali desteklerinden dolayı TÜBİTAK'a teşekkür etmektedir.

FUNCTIONAL PROPERTIES OF PROTEIN-CARBOHYDRATE CONJUGATES PRODUCED BY MAILLARD REACTION AND THEIR ROLE IN THE FOOD INDUSTRY

Abstract

Proteins are amphiphilic compounds; however, their functional properties may deteriorate during storage under acidic or thermal conditions. Carbohydrates, on the other hand, are stable over a wide pH range but have weak emulsifying abilities. To overcome these instabilities and improve their properties, various physical, chemical, and enzymatic methods can be applied. However, some of these methods may not be suitable for food applications and/or may require additional costs. The conjugation of proteins with carbohydrates is one approach to enhancing the functional stability of proteins, resulting in carbohydrate–protein conjugates (CPCs) that combine the advantageous properties of both groups. CPCs can be obtained through the controlled Maillard reaction, which naturally occurs in foods and involves factors such as temperature, relative humidity, and pH. Studies have shown that these conjugates are soluble over a broad pH range and possess superior emulsifying properties compared to proteins or carbohydrates alone. Furthermore, their resistance to harsh environmental conditions suggests that CPCs have potential for a wide range of applications, from encapsulation to biodegradable film production. This study reviews the production parameters, analytical methods, and application areas of CPCs.

Keywords

• Carbohydrate-protein conjugates
• Maillard reaction
• conjugate production
• application areas
• functional stability

Project Number

120O763

Thanks

Yazarlar, 120O763 numaralı projeye mali desteklerinden dolayı TÜBİTAK'a teşekkür etmektedir.

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