Table 2.
Overview on proteins from cereals and pseudocereals glycated with various carbohydrates under different reaction conditions and their functionality.
| Protein | Carbohydrate | Ratio w/w (If Not Stated Otherwise) | Solvent | Manufacturing Technique | Heating Parameters | Functionality | Ref. |
|---|---|---|---|---|---|---|---|
| Wheat | |||||||
| deamidated soluble wheat protein isolate | glucose, maltodextrins (1, 1.9, 4.3 kDa) | 1:2 molar ratio of NH2 to reducing groups | milli-Q water, pH 6.5 | dry | 60 °C, 60 min, 75% RH | Evaluation of protein secondary structure | [231] |
| deamidated soluble wheat protein isolate | dextran (6.4, 41 kDa) | 1:1 molar ratio of NH2 to reducing groups | deionized water | dry | 60 °C, 0–5 days, 75% RH | Increased emulsifying properties and interfacial layer thickness | [226] |
| wheat germ protein | xylose, glucose, lactose, dextran, maltodextrin | 1:1 | deionized water, pH 11 | wet | 90 °C, 0–50 min | Increased solubility and emulsifying properties | [225] |
| deamidated wheat gluten | maltodextrin (DE 8–10, 10–15, 16–20), citrus pectin | 1:1/2 | deionized water, pH 7 | dry | 80 °C, 3–24 h, 79% RH | Increased emulsifying properties (against pH changes and ionic stress); decreased surface hydrophobicity; successful encapsulation of β-carotene in emulsions | [232] |
| Rice | |||||||
| rice endosperm protein | glucose, xanthan | 1:0.46 glucose; 1:0.1 xanthan | deionized water | dry | 50 °C, 8 h for glucose, 20 h for xanthan, 65% RH | Increased solubility, emulsification activity, and emulsion stability | [233] |
| rice protein isolate | glucose, lactose, maltodextrin, dextran | 1:1 | deionized water, pH 11 | wet | 100 °C, 0–30 min | Increased solubility, emulsification activity, and emulsion stability | [234] |
| rice protein hydrolysate | glucose, lactose, maltodextrin (DE 20), dextran (0.18, 0.34, 1, 20 kDa) | 1:1 | water, pH 11 | wet | 100 °C, 0–40 min | Increased solubility, emulsification activity, and emulsion stability; decreased surface hydrophobicity | [230] |
| rice dreg glutelin | κ-carrageenan (200 kDa) | 1:2 | distilled water | dry | 60 °C, 0–96 h, 79% RH | Increased solubility and emulsion stability (against pH changes and ionic stress) | [229] |
| rice protein isolate | dextran (20 kDa) | 25/20/15/10/5/2/1:1 | deionized water, pH 12 | wet | 80–100 °C, 10–30 min | Increased solubility, emulsification activity, emulsion stability, foaming activity, and foam stability | [228] |
| Oat | |||||||
| oat protein isolate | dextran (40 kDa) | 1:1 | 20 mM PBS, pH 9 | wet | 90 °C, 0–100 min | Increased emulsifying properties (against pH changes and ionic stress) | [235] |
| oat protein isolate | P. ostreatus β-glucan | 1:1/2/3/4/5 | 50 mM phosphate buffer, pH 4/6/8/10/12 | dry | 60 °C, 1–9 days, 75% RH | Increased solubility, thermal stability, and emulsifying properties; decreased surface hydrophobicity | [236] |
| Millet | |||||||
| sorghum protein | dextran (19.6 kDa), galactomannan (15 kDa) | 1:5 | water | dry | 60 °C, 7 days, 79% RH | Increased solubility, thermal stability, and emulsifying properties | [12] |
| chymotrypsin-digested millet protein | galactomannan (15 kDa) | 1:4 | distilled water | dry | 60 °C, 7 days, 79% RH | Increased thermal stability and emulsifying properties | [237] |
| Pseudocereals | |||||||
| buckwheat protein | xylose, fructose, glucose, dextran, maltodextrin | 1:3.33 | 20 mM phosphate buffer, pH 6.5 | wet | 60 °C, 12–48 h | Increased thermal stability and emulsifying properties | [238] |
RH: relative humidity, PBS: phosphate-buffered saline.