Sources, chemical synthesis, functional improvement and applications of food-derived protein/peptide-saccharide covalent conjugates: a review

References

• Abdel-Salam, A. M., and L. K. Effat. 2010. Preparation and evaluation of a novel therapeutic dairy-based drink for phenylketonuria. North American Journal of Medical Sciences 2 (2):66–70. doi: 10.4297/najms.2010.266.
   PubMedGoogle Scholar
• Abdel-Shafi, S., A. Osman, A.-R. Al-Mohammadi, G. Enan, N. Kamal, and M. Sitohy. 2019. Biochemical, biological characteristics and antibacterial activity of glycoprotein extracted from the epidermal mucus of African catfish (Clarias gariepinus). International Journal of Biological Macromolecules 138:773–80. doi: 10.1016/j.ijbiomac.2019.07.150.
   PubMed Web of Science ®Google Scholar
• Acharjee, A., P. Y. Chibon, B. Kloosterman, T. America, J. Renaut, C. Maliepaard, and R. G. F. Visser. 2018. Genetical genomics of quality related traits in potato tubers using proteomics. BMC Plant Biology 18 (1):20. doi: 10.1186/s12870-018-1229-1.
   PubMedGoogle Scholar
• Ai, M., N. Xiao, and A. Jiang. 2021. Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity. Food Hydrocolloids 111:106271. doi: 10.1016/j.foodhyd.2020.106271.
   Web of Science ®Google Scholar
• Ajisaka, K., and M. Miyasato. 2000. Efficient synthesis of a sialyl T-antigen-linked glycopeptide by the chemoenzymatic method. Bioscience, Biotechnology, and Biochemistry 64 (8):1743–6. doi: 10.1271/bbb.64.1743.
   PubMed Web of Science ®Google Scholar
• Akhtar, M., and E. Dickinson. 2007. Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic. Food Hydrocolloids 21 (4):607–16. doi: 10.1016/j.cocis.2017.01.002.
   Web of Science ®Google Scholar
• Akhtar, M., and R. Ding. 2017. Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications. Current Opinion in Colloid & Interface Science 28:31–6. doi: 10.1016/j.cocis.2017.01.002.
   Web of Science ®Google Scholar
• Alagesan, K., and D. Kolarich. 2019. Improved strategy for large scale isolation of sialylglycopeptide (SGP) from egg yolk powder. MethodsX 6:773–8. doi: 10.1016/j.mex.2019.04.007.
   PubMed Web of Science ®Google Scholar
• Amrita, P., and A. Mann. 2011. Bioactive peptides in food, their functional significance and stability. Indian Food Industry 30 (3):29–35. doi:
   Google Scholar
• Assad, I., S. U. Bhat, A. Gani, and A. Shah. 2020. Protein based packaging of plant origin: Fabrication, properties, recent advances and future perspectives. International Journal of Biological Macromolecules 164:707–16. doi: 10.1016/j.ijbiomac.2020.07.140.
   PubMed Web of Science ®Google Scholar
• Bahareh, M., V. Amir, A. Gholamreza, and M. Ashkan. 2019. Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels. International Dairy Journal 90:79–87. doi: 10.1016/j.idairyj.2018.11.009.
   Web of Science ®Google Scholar
• Bai, Y., Y. Liang, G. Li, S. Wu, G. Wang, Y. Li, Y. Liu, and C. Chen. 2021. Metal-ion-assisted structural and anomeric analysis of Amadori compounds by electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry 35 (1):8960. doi: 10.1002/rcm.8960.
   Web of Science ®Google Scholar
• Ballak, D. B., R. Stienstra, C. J. Tack, C. A. Dinarello, and J. A. van Diepen. 2015. IL-1 family members in the pathogenesis and treatment of metabolic disease: Focus on adipose tissue inflammation and insulin resistance. Cytokine 75 (2):280–90. doi: 10.1016/j.cyto.2015.05.005.
   PubMed Web of Science ®Google Scholar
• Baumann, K., D. Kowalczyk, and H. Kunz. 2008. Total synthesis of the glycopeptide recognition domain of the P-selectin glycoprotein ligand 1. Angewandte Chemie (International ed. in English) 47 (18):3445–9. doi: 10.1002/anie.200705762.
   PubMed Web of Science ®Google Scholar
• Bear, W. L., and R. W. Teel. 2000. Effects of citrus flavonoids on the mutagenicity of heterocyclic amines and on cytochrome p450 1A2 activity. Anticancer Research 20 (5B):3609–14. doi: 10.1097/00001813-200009000-00012.
   PubMed Web of Science ®Google Scholar
• Bhattacharya, R., M. K. Koramutla, M. Negi, G. Pearce, and C. A. Ryan. 2013. Hydroxyproline-rich glycopeptide signals in potato elicit signalling associated with defense against insects and pathogens. Plant Science : An International Journal of Experimental Plant Biology 207:88–97. doi: 10.1016/j.plantsci.2013.03.002.
   PubMed Web of Science ®Google Scholar
• Bourbon, A. I., M. A. Cerqueira, and A. A. Vicente. 2016. Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds. Journal of Food Engineering 180:110–9. doi: 10.1016/j.jfoodeng.2016.02.016.
   Web of Science ®Google Scholar
• Brody, E. P. 2000. Biological activities of bovine glycomacropeptide. British Journal of Nutrition 84 (S1):39–S46. doi: 10.1017/S0007114500002233.
   PubMedGoogle Scholar
• Brunton, S. 2014. GLP-1 receptor agonists vs. DPP-4 inhibitors for type 2 diabetes: Is one approach more successful or preferable than the other? International Journal of Clinical Practice 68 (5):557–67. doi: 10.1111/ijcp.12361.
   PubMed Web of Science ®Google Scholar
• Bu, G., Y. Luo, J. Lu, and Y. Zhang. 2010. Reduced antigenicity of β-lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions. Food and Agricultural Immunology 21 (2):143–56. doi: 10.1080/09540100903452122.
   Web of Science ®Google Scholar
• Casal, E., P. Ramirez, E. Ibanez, N. Corzo, and A. Olano. 2006. Effect of supercritical carbon dioxide treatment on the Maillard reaction in model food systems. Food Chemistry 97 (2):272–6. doi: 10.1016/j.foodchem.2005.03.047.
   Web of Science ®Google Scholar
• Chen, T., H. D. Embree, E. M. Brown, M. M. Taylor, and G. F. Payne. 2003. Enzyme-catalyzed gel formation of gelatin and chitosan: Potential for in situ applications. Biomaterials 24 (17):2831–41. doi: 10.1016/S0142-9612(03)00096-6.
   PubMed Web of Science ®Google Scholar
• Cheng, K.-W., X. Zeng, Y. S. Tang, J.-J. Wu, Z. Liu, K.-H. Sze, I. K. Chu, F. Chen, and M. Wang. 2009. Inhibitory mechanism of naringenin against carcinogenic acrylamide formation and nonenzymatic browning in Maillard model reactions. Chemical Research in Toxicology 22 (8):1483–9. doi: 10.1021/tx9001644.
   PubMed Web of Science ®Google Scholar
• Chen, W., R. Lv, W. Wang, X. Ma, A. I. Muhammad, M. Guo, X. Ye, and D. Liu. 2019a. Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction. Journal of the Science of Food and Agriculture 99 (10):4801–7. doi: 10.1002/jsfa.9735.
   PubMed Web of Science ®Google Scholar
• Chen, W., X. Ma, W. Wang, R. Lv, M. Guo, T. Ding, X. Ye, S. Miao, and D. Liu. 2019b. Preparation of modified whey protein isolate with gum acacia by ultrasound Maillard reaction. Food Hydrocolloids 95 (OCT):298–307. doi: 10.1016/j.foodhyd.2018.10.030.
   Google Scholar
• Chen, H. B., J. J. Wang, Y. H. Cheng, C. S. Wang, H. C. Liu, H. G. Bian, Y. R. Pan, J. Y. Sun, and W. W. Han. 2019c. Application of protein-based films and coatings for food packaging: A review. Polymers 11 (12):32. doi: 10.3390/polym1112:2039.
   Web of Science ®Google Scholar
• Chudinova, Y. V., B. T. Shagdarova, A. V. Il’ina, and V. P. Varlamov. 2016. Antibacterial effect of peptide conjugates with a quaternized chitosan derivative and its estimation by the method of atomic force microscopy. Applied Biochemistry and Microbiology 52 (5):496–501. doi: 10.1134/S0003683816050069.
   Web of Science ®Google Scholar
• Daly, A., S. Evans, S. Chahal, S. Santra, A. Pinto, R. Jackson, C. Gingell, J. Rocha, F. J. Van Spronsen, and A. MacDonald. 2019. Glycomacropeptide: Long-term use and impact on blood phenylalanine, growth and nutritional status in children with PKU. Orphanet Journal of Rare Diseases 14 (1):12. doi: 10.1186/s13023-019-1011-y.
   PubMedGoogle Scholar
• De Góes-Favoni, S. P., and F. R. Bueno. 2014. Microbial transglutaminase: General characteristics and performance in food processing technology. Food Biotechnology 28 (1):1–24. doi: 10.1080/08905436.2013.870076.
   Web of Science ®Google Scholar
• de Oliveira, F. C., J. S. Coimbra, E. B. de Oliveira, A. D. Zuniga, and E. E. Rojas. 2016. Food protein-polysaccharide conjugates obtained via the Maillard reaction: A review. Critical Reviews in Food Science and Nutrition 56 (7):1108–25. doi: 10.1080/10408398.2012.755669.
   PubMed Web of Science ®Google Scholar
• Dondoni, A., and A. Marra. 2001. Methods for anomeric carbon-linked and fused sugar amino acid synthesis: The gateway to artificial glycopeptides. ChemInform 32 (9):no–422. doi: 10.1002/chin09266.
   Google Scholar
• Dudkin, V. Y., J. S. Miller, and S. J. Danishefsky. 2004. Chemical synthesis of normal and transformed PSA glycopeptides. Journal of the American Chemical Society 126 (3):736–8. doi: 10.1021/ja037988s.
   PubMed Web of Science ®Google Scholar
• Eshghi, S. T., W. Yang, Y. Hu, P. Shah, S. Sun, X. Li, and H. Zhang. 2016. Classification of tandem mass spectra for identification of N- and O-linked glycopeptides. Scientific Reports 6 (1):37189. doi: 10.1038/srep37189.
   Google Scholar
• Fang-Li, Z., S. Hao-Hao, H. Zhong-Yu, C. Can, and Q. Ning. 2019. Identification and functional analysis of small molecular peptides from egg white in different incubation periods. Science and Technology of Food Industry 40 (10):62–7. doi: 10.13386/j.issn1002-0306.2019.10.011.
   Google Scholar
• Fatima, S. W., and S. K. Khare. 2018. Current insight and futuristic vistas of microbial transglutaminase in nutraceutical industry. Microbiological Research 215:7–14. doi: 10.1016/j.micres.2018.06.001.
   PubMed Web of Science ®Google Scholar
• Fayed, A. E. 2012. Healthy multifunctional spectra of milk glycoproteins and their fragments - a review article. Polish Journal of Food and Nutrition Sciences 62 (3):125–42. doi: 10.2478/v10222-012-0053-9.
   Web of Science ®Google Scholar
• Feng, J. L., J. R. Qi, and Q. R. Liu. 2016a. fabrication of soy protein isolate-soluble soy polysaccharide core-shell nanogels via Maillard reaction and self-assembly. Chemical Journal of Chinese Universities-Chinese 37 (11):1999–2005. doi: 10.7503/cjcu20160364.
   Web of Science ®Google Scholar
• Feng, J., S. Wu, H. Wang, and S. Liu. 2016b. Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction. Journal of Functional Foods 27:55–68. doi: 10.1016/j.jff.2016.09.002.
   Web of Science ®Google Scholar
• Foegeding, E. A., and J. P. Davis. 2011. Food protein functionality: A comprehensive approach. Food Hydrocolloids 25 (8):1853–64. doi: 10.1016/j.foodhyd.2011.05.008.
   Web of Science ®Google Scholar
• Gan, C. Y., A. F. M. Alkarkhi, and A. M. Easa. 2009. Using response surface methodology to optimize process parameters and cross-linking agents for production of combined-cross-linked bovine serum albumin gels. Journal of Bioscience and Bioengineering 107 (4):366–72. doi: 10.1016/j.jbiosc.2008.12.007.
   PubMed Web of Science ®Google Scholar
• Gao, A., S. Dong, Y. Chen, G. Chen, S. Li, and Y. Chen. 2018a. In vitro evaluation and physicochemical characteristics of casein phosphopeptides-soluble dietary fibers copolymers as a novel calcium delivery system. Food Hydrocolloids 79:482–90. doi: 10.1016/j.foodhyd.2018.01.024.
   Web of Science ®Google Scholar
• Gao, A., S. Dong, X. Wang, S. Li, and Y. Chen. 2018b. Preparation, characterization and calcium release evaluation in vitro of casein phosphopeptides-soluble dietary fibers copolymers as calcium delivery system. Food Chemistry 245:262–9. doi: 10.1016/j.foodchem.2017.10.036.
   PubMed Web of Science ®Google Scholar
• Garrido, D., D. C. Dallas, and D. A. Mills. 2013. Consumption of human milk glycoconjugates by infant-associated bifidobacteria: Mechanisms and implications. Microbiology (Reading, England) 159 (Pt 4):649–64. doi: 10.1099/mic.0.064113-0.
   PubMedGoogle Scholar
• Ge, W., X. Li, Q. Xia, L. Li, M. Liu, and S. Ma. 2016. Effect of Maillard reaction coupled with ultrasound on emulsifying and gelation properties of casein. Journal of Chinese Institute of Food Science and Technology 16 (10):73–9. doi: 10.16429/j.1009-7848.2016.10.010.
   Google Scholar
• Guan, Y.-G., H. Lin, Z. Han, J. Wang, S.-J. Yu, X.-A. Zeng, Y.-Y. Liu, C.-H. Xu, and W.-W. Sun. 2010. Effects of pulsed electric field treatment on a bovine serum albumin–dextran model system, a means of promoting the Maillard reaction. Food Chemistry 123 (2):275–80. doi: 10.1016/j.foodchem.2010.04.029.
   Web of Science ®Google Scholar
• Han, Y., L. X. Wang, W. P. Jiang, Q. J. Du, C. D. Yu, Q. J. Sun, and S. L. Zhang. 2019. An enhanced stability nanoparticle preparation by corn protein hydrolysate-carboxymethyl chitosan Maillard conjugates loaded with rutin. Journal of Food Science 84 (7):1829–35. doi: 10.1111/1750-3841.14616.
   PubMed Web of Science ®Google Scholar
• Hou, C. C., S. F. Wu, Y. M. Xia, G. O. Phillips, and S. W. Cui. 2017. A novel emulsifier prepared from acacia seyal polysaccharide through Maillard reaction with casein peptides. Food Hydrocolloids 69:236–41. doi: 10.1016/j.foodhyd.2017.01.038.
   Web of Science ®Google Scholar
• Hrynets, Y., M. Ndagijimana, and M. Betti. 2014. Transglutaminase-catalyzed glycosylation of natural actomyosin (NAM) using glucosamine as amine donor: Functionality and gel microstructure. Food Hydrocolloids 36:26–36. doi: 10.1016/j.foodhyd.2013.09.001.
   Web of Science ®Google Scholar
• Huang, D., S. P. Nie, C. Han, Y. Q. Chen, Z. H. Qiu, and M. Y. Xie. 2009. The effect of tea-glycoprotein on the surface molecules expression level of murine bone marrow derived dendritic cells. Journal of Nanchang University(Natural Science) 3:1–7.
   Google Scholar
• Huo, X. Z., X. Wang, R. Yang, L. B. Qu, and H. J. Zeng. 2020. Studies on the effect of a Fupenzi glycoprotein on the fibrillation of bovine serum albumin and its antioxidant activity. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 237:118387. doi: 10.1016/j.saa.2020.118387.
   PubMed Web of Science ®Google Scholar
• Ifeduba, E. A., and C. C. Akoh. 2016. Microencapsulation of stearidonic acid soybean oil in Maillard reaction-modified complex coacervates. Food Chemistry 199:524–32. doi: 10.1016/j.foodchem.2015.12.011.
   PubMed Web of Science ®Google Scholar
• Jiang, T., L. Feng, and J. Li. 2012. Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan–glucose complex coating under cold storage. Food Chemistry 131 (3):780–6. doi: 10.1016/j.foodchem.2011.08.087.
   Web of Science ®Google Scholar
• Jimenez, M., D. Cervantes-Garcia, Y. H. Munoz, A. Garcia, L. M. Haro, and E. Salinas. 2016. Novel mechanisms underlying the therapeutic effect of glycomacropeptide on allergy: Change in gut microbiota, upregulation of TGF-β, and Inhibition of Mast Cells. International Archives of Allergy and Immunology 171 (3–4):217–26. doi: 10.1159/000453035.
   PubMed Web of Science ®Google Scholar
• Karbasi, M., and A. Madadlou. 2018. Interface-related attributes of the Maillard reaction-born glycoproteins. Critical Reviews in Food Science and Nutrition 58 (10):1595–603. doi: 10.1080/10408398.2016.1270894.
   PubMed Web of Science ®Google Scholar
• Kasran, M., S. W. Cui, and H. D. Goff. 2013. Emulsifying properties of soy whey protein isolate-fenugreek gum conjugates in oil-in-water emulsion model system. Food Hydrocolloids 30 (2):691–7. doi: 10.1016/j.foodhyd.2012.09.002.
   Web of Science ®Google Scholar
• Kasuya, Y., K. Natori, M. Hattori, T. Yoshida, N. Nio, and K. Takahashi. 2014. Enhanced thermal stability of potato starch by compounding with collagen peptide and cross-linking with transglutaminase. Journal of Applied Glycoscience 61 (4):109–12. doi: 10.5458/jag.jag.JAG-2014_004.
   Google Scholar
• Katelnikova, A. E., K. L. Kryshen, M. N. Makarova, V. G. Makarov, and A. N. Shikov. 2018a. Mechanisms of anti-inflammatory effect of glycosylated polypeptide complex extracted from sea urchin Strongylocentrotus droebachiensis. Rossiiskii Immunologicheskii Zhurnal 12 (1):73–9. doi: 10.7868/s1028722118010094.
   Google Scholar
• Katelnikova, A. E., K. L. Kryshen, M. N. Makarova, V. G. Makarov, V. V. Vorobieva, and A. N. Shikov. 2018b. Specific pharmacological activity study of glycosylated polypeptide complex extracted from sea urchin Strongylocentrotus droebachiensis in the model of acute bronchitis in rats. Biomeditsina 8 (2):85–94.
   Google Scholar
• Kchaou, H., N. Benbettaieb, M. Jridi, M. Nasri, and F. Debeaufort. 2019. Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films. Food Hydrocolloids. 97:105196. doi: 10.1016/j.foodhyd.2019.105196.
   Web of Science ®Google Scholar
• Kchaou, H., M. Jridi, M. Nasri, and F. Debeaufort. 2020. Design of gelatin pouches for the preservation of flaxseed oil during storage. Coatings 10 (2)15.150. doi: 10.3390/coatings10020:.
   Web of Science ®Google Scholar
• Kim, S., K.-A. Kim, K. Suk, Y.-H. Kim, S. H. Oh, M.-K. Lee, K.-W. Kim, and M.-S. Lee. 2012. Apoptosis of human islet cells by cytokines. Immune Network 12 (3):113–7. doi: 10.4110/in.2012.12.3.113.
   PubMedGoogle Scholar
• Kim, M., Y.-S. Yi, J. Kim, S. Y. Han, S. H. Kim, D. B. Seo, J. Y. Cho, and S. S. Shin. 2018. Effect of polysaccharides from a Korean ginseng berry on the immunosenescence of aged mice. Journal of Ginseng Research 42 (4):447–54. doi: 10.1016/j.jgr.2017.04.014.
   PubMed Web of Science ®Google Scholar
• Lan, T., X. Yang, and J. Zhang. 2014. Soy protein Isolate-maltodextrin conjugates synthesized by high-temperature, short-time dry-heating Maillard reaction: Preparation and emulsifying properties. Journal of the Chinese Cereals & Oils Association 29 (5):23–8.
   Google Scholar
• Leder, B. Z., B. Mitlak, M.-Y. Hu, G. Hattersley, and R. S. Bockman. 2020. ERRATUMERRATUM for “Effect of abaloparatide vs alendronate on fracture risk reduction in postmenopausal women with osteoporosis”. The Journal of Clinical Endocrinology and Metabolism 105 (8):938–43. doi: 10.1210/clinem/dgaa301.
   PubMed Web of Science ®Google Scholar
• Lee, S. J., and K. T. Lim. 2006. Antioxidative effects of glycoprotein isolated from Solanum nigrum Linne on oxygen radicals and its cytotoxic effects on the MCF-7 cell. Journal of Food Science 68 (2):466–70. doi: 10.1111/j.1365-2621.2003.tb05695.x.
   Google Scholar
• Leon-Lopez, A., L. Fuentes-Jimenez, A. D. Hernandez-Fuentes, R. G. Campos-Montiel, and G. Aguirre-Alvarez. 2019. Hydrolysed collagen from sheepskins as a source of functional peptides with antioxidant activity. International Journal of Molecular Sciences 20 (16)17.3931. doi: 10.3390/ijms2016:.
   PubMed Web of Science ®Google Scholar
• Lian-Zhou, J., Z. Xiao-Yuan, W. Dan, Z. Wan-Kun, Z. Jing, L. Yan, Q. Wei-Cheng, M. Si, L. Shuang, and W. Zhong-Jiang. 2017. The inoxidizability of mung bean protein with dextran glycosylation process. Food and Nutrition in China 10:63–7.
   Google Scholar
• Li, R., Q. Cui, G. R. Wang, J. N. Liu, S. Chen, X. D. Wang, X. B. Wang, and L. Z. Jiang. 2019a. Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates. Food Hydrocolloids 95:349–57. doi: 10.1016/j.foodhyd.2019.04.030.
   Web of Science ®Google Scholar
• Liebenberg, N., E. Jensen, E. R. Larsen, B. S. Kousholt, V. S. Pereira, C. W. Fischer, and G. Wegener. 2018. A preclinical study of casein glycomacropeptide as a dietary intervention for acute mania. The International Journal of Neuropsychopharmacology 21 (5):473–84. doi: 10.1093/ijnp/pyy012.
   PubMed Web of Science ®Google Scholar
• Li, T. G., D. X. Gao, M. Du, X. Cheng, and X. Y. Mao. 2018. Casein glycomacropeptide hydrolysates inhibit PGE2 production and COX2 expression in LPS-stimulated RAW 264.7 macrophage cells via Akt mediated NF-κB and MAPK pathways. Food & Function 9 (4):2524–32. doi: 10.1039/c7fo01989k.
   PubMed Web of Science ®Google Scholar
• Lingli, D., L. Yang, F. Fengqin, and Z. Hui. 2019. Study on wettability, mechanical property and biocompatibility of electrospun gelatin/zein nanofibers cross-linked by glucose. Food Hydrocolloids 87:1–10. doi: 10.1016/j.foodhyd.2018.07.042.
   Web of Science ®Google Scholar
• Liu, J., E. Y. T. Lau, J. Z. Chen, J. Yong, K. D. Tang, J. Lo, I. O. L. Ng, T. K. W. Lee, and M. T. Ling. 2014. Polysaccharopeptide enhanced the anti-cancer effect of gamma-tocotrienol through activation of AMPK. BMC Complementary and Alternative Medicine 14:303. doi: 10.1186/1472-6882-14-303.
   PubMed Web of Science ®Google Scholar
• Liu, M., L. Min, C. Zhu, Z. Q. Rao, L. L. Liu, W. Y. Xu, P. F. Luo, and L. H. Fan. 2017. Preparation, characterization and antioxidant activity of silk peptides grafted carboxymethyl chitosan. International Journal of Biological Macromolecules 104 (Pt A):732–8. doi: 10.1016/j.ijbiomac.2017.06.071.
   PubMedGoogle Scholar
• Liu, Y. F., I. Oey, P. Bremer, A. Carne, and P. Silcock. 2018. Bioactive peptides derived from egg proteins: A review. Critical Reviews in Food Science and Nutrition 58 (15):2508–30. doi: 10.1080/10408398.2017.1329704.
   PubMed Web of Science ®Google Scholar
• Liu, J., Q. Ru, and Y. Ding. 2012. Glycation a promising method for food protein modification: Physicochemical properties and structure, a review. Food Research International 49 (1):170–83. doi: 10.1016/j.foodres.2012.07.034.
   Web of Science ®Google Scholar
• Liu, X. T., Q. Yang, M. Yang, Z. Y. Du, C. Wei, T. Zhang, B. Q. Liu, and J. B. Liu. 2021. Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism. Ultrasonics Sonochemistry 73:105477. doi: 10.1016/j.ultsonch.2021.
   PubMed Web of Science ®Google Scholar
• Li, R., X. B. Wang, J. N. Liu, Q. Cui, X. D. Wang, S. Chen, and L. Z. Jiang. 2019b. Relationship between molecular flexibility and emulsifying properties of soy protein isolate-glucose conjugates. Journal of Agricultural and Food Chemistry 67 (14):4089–97. doi: 10.1021/acs.jafc.8b06713.
   PubMed Web of Science ®Google Scholar
• Li, L. M., C. J. Wang, S. Qiang, J. X. Zhao, S. Song, W. J. Jin, B. Wang, Y. Zhang, L. J. Huang, and Z. F. Wang. 2016. Mass spectrometric analysis of N-glycoforms of soybean allergenic glycoproteins separated by SDS-PAGE. Journal of Agricultural and Food Chemistry 64 (39):7367–76. doi: 10.1021/acs.jafc.6b02773.
   PubMed Web of Science ®Google Scholar
• Luo, H. M., J. T. Hu, Y. Wang, Y. H. Chen, D. F. Zhu, R. Z. Jiang, and Z. D. Qiu. 2018. In vivo and in vitro neuroprotective effects of Panax ginseng glycoproteins. International Journal of Biological Macromolecules 113:607–15. doi: 10.1016/j.ijbiomac.2018.02.015.
   PubMed Web of Science ®Google Scholar
• Ma, X. J., J. Y. Gao, P. Tong, X. Li, and H. B. Chen. 2017. Tracking the behavior of Maillard browning in lysine/arginine-sugar model systems under high hydrostatic pressure. Journal of the Science of Food and Agriculture 97 (15):5168–75. doi: 10.1002/jsfa.8398.
   PubMed Web of Science ®Google Scholar
• Maemura, M., A. Ohgaki, Y. Nakahara, H. Hojo, and Y. Nakahara. 2005. Solid-phase synthesis of core 8 O-glycan-linked MUC5AC glycopeptide. Bioscience, Biotechnology, and Biochemistry 69 (8):1575–83. doi: 10.1271/bbb.69.1575.
   PubMed Web of Science ®Google Scholar
• Makimura, Y., S. Watanabe, T. Suzuki, Y. Suzuki, H. Ishida, M. Kiso, T. Katayama, H. Kumagai, and K. Yamamoto. 2006. Chemoenzymatic synthesis and application of a sialoglycopolymer with a chitosan backbone as a potent inhibitor of human influenza virus hemagglutination. Carbohydrate Research 341 (11):1803–8. doi: 10.1016/j.carres.2006.04.024.
   PubMed Web of Science ®Google Scholar
• Mao, L., M. Wang, X. Xi, Y. Dai, N. Wang, J. Wang, and C. Xue. 2019. Sialoglycoprotein isolated from Carassius auratus eggs promotes osteogenesis by stimulating mesenchymal stem cells to commit to osteoblast differentiation. Cell and Tissue Research 376 (3):365–76. doi: 10.1007/s00441-018-2976-x.
   PubMed Web of Science ®Google Scholar
• Marcelo, F., F. J. Canada, S. Andre, C. Colombo, F. Doro, H. J. Gabius, A. Bernardi, and J. Jimenez-Barbero. 2012. α-N-Linked glycopeptides: Conformational analysis and bioactivity as lectin ligands. Organic & Biomolecular Chemistry 10 (30):5916–23. doi: 10.1039/c2ob07135e.
   PubMed Web of Science ®Google Scholar
• Meng, X. Y., T. T. Li, T. Song, C. Chen, C. Venkitasamy, Z. L. Pan, and H. E. Zhang. 2019. Solubility, structural properties, and immunomodulatory activities of rice dreg protein modified with sodium alginate under microwave heating. Food Science & Nutrition 7 (8):2556–64. doi: 10.1002/fsn3.1105.
   PubMed Web of Science ®Google Scholar
• Mezei, P. D., and G. I. Csonka. 2015. Unified picture for the conformation and stabilization of the O-glycosidic linkage in glycopeptide model structures. Structural Chemistry 26 (5–6):1367–76. doi: 10.1007/s11224-015-0666-9.
   Web of Science ®Google Scholar
• Ming, Z., Y. Jia, Y. Yan, G. Pang, and Q. Chen. 2015. Amelioration effect of bovine casein glycomacropeptide on ulcerative colitis in mice. Food and Agricultural Immunology 26 (5):717–28. doi: 10.1080/09540105.2015.1018874.
   Web of Science ®Google Scholar
• Miralles, B., A. Martínez-Rodríguez, A. Santiago, J. v d Lagemaat, and A. Heras. 2007. The occurrence of a Maillard-type protein-polysaccharide reaction between β-lactoglobulin and chitosan. Food Chemistry 100 (3):1071–5. doi: 10.1016/j.foodchem.2005.11.009.
   Web of Science ®Google Scholar
• Niu, Y. G., Q. Xia, N. Li, Z. Y. Wang, and L. L. Yu. 2019. Gelling and bile acid binding properties of gelatin-alginate gels with interpenetrating polymer networks by double cross-linking. Food Chemistry 270:223–8. doi: 10.1016/j.foodchem.2018.07.105.
   PubMed Web of Science ®Google Scholar
• Nooshkam, M., and M. Varidi. 2020. Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review. Food Hydrocolloids. 100:105389. doi: 10.1016/j.foodhyd.2019.105389.
   Web of Science ®Google Scholar
• Oliver, C. M. 2011. Insight into the glycation of milk proteins: An ESI- and MALDI-MS perspective (review). Critical Reviews in Food Science and Nutrition 51 (5):410–31. doi: 10.1080/10408391003632841.
   PubMed Web of Science ®Google Scholar
• Oliver, C. M., L. D. Melton, and R. A. Stanley. 2006. Creating proteins with novel functionality via the Maillard reaction: A review. Critical Reviews in Food Science and Nutrition 46 (4):337–50. doi: 10.1080/10408690590957250.
   PubMed Web of Science ®Google Scholar
• O’Riordan, N., J. O’Callaghan, L. F. Butto, M. Kilcoyne, L. Joshi, and R. M. Hickey. 2018. Bovine glycomacropeptide promotes the growth of Bifidobacterium longum ssp. infantis and modulates its gene expression. Journal of Dairy Science 101 (8):6730–41. doi: 10.3168/jds.2018-14499.
   PubMed Web of Science ®Google Scholar
• Pallav, K., S. E. Dowd, J. Villafuerte, X. Yang, T. Kabbani, J. Hansen, M. Dennis, D. A. Leffler, D. S. Newburg, and C. P. Kelly. 2014. Effects of polysaccharopeptide from trametes versicolor and amoxicillin on the gut microbiome of healthy volunteers: A randomized clinical trial. Gut Microbes 5 (4):458–67. doi: 10.4161/gmic.29558.
   PubMed Web of Science ®Google Scholar
• Petersen, B., T. N. Petersen, P. Andersen, M. Nielsen, and C. Lundegaard. 2009. A generic method for assignment of reliability scores applied to solvent accessibility predictions. BMC Structural Biology 9:51. doi: 10.1186/1472-6807-9-51.
   PubMed Web of Science ®Google Scholar
• Pirestani, S., A. Nasirpour, J. Keramat, and S. Desobry. 2017. Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions. Carbohydrate Polymers 155:201–7. doi: 10.1016/j.carbpol.2016.08.054.
   PubMed Web of Science ®Google Scholar
• Premdjee, B., A. L. Adams, and D. Macmillan. 2011. Native N-glycopeptide thioester synthesis through N→S acyl transfer. Bioorganic & Medicinal Chemistry Letters 21 (17):4973–5. doi: 10.1016/j.bmcl.2011.05.059.
   PubMed Web of Science ®Google Scholar
• Qian, W., B. Hanyu, and M. Xueying. 2015. Dipeptidyl peptidase-4 inhibitory activity of casein glycomacropeptide hydrolysates. Journal of Food Science and Technology, China 33 (2):19–23. doi: 10.3969/j.issn.2095-6002.2015.02.004.
   Google Scholar
• Račkauskienė, I., A. Pukalskas, A. Fiore, A. D. Troise, and P. R. Venskutonis. 2019. Phytochemical-rich antioxidant extracts of Vaccinium Vitis-idaea L. leaves inhibit the formation of toxic Maillard reaction products in food models. Journal of Food Science 84 (12):3494–503. doi: 10.1111/1750-3841.14805.
   PubMed Web of Science ®Google Scholar
• Regan, J. O., and D. M. Mulvihill. 2009. Preparation, characterisation and selected functional properties of hydrolysed sodium caseinate-maltodextrin conjugate. Food Chemistry 115 (4):1257–67. doi: 10.1016/j.foodchem.2009.01.045.
   Web of Science ®Google Scholar
• Ren, G.-R., L.-J. Zhao, Q. Sun, H.-J. Xie, Q.-F. Lei, and W.-J. Fang. 2015. Explore the reaction mechanism of the Maillard reaction: A density functional theory study. Journal of Molecular Modeling 21 (5):1–17. doi: 10.1007/s00894-015-2674-5.
   PubMed Web of Science ®Google Scholar
• Romeih, E., and G. Walker. 2017. Recent advances on microbial transglutaminase and dairy application. Trends in Food Science & Technology 62:133–40. doi: 10.1016/j.tifs.2017.02.015.
   Web of Science ®Google Scholar
• Rong, Y., Z. Lu, H. Zhang, L. Zhang, D. Song, and Y. Wang. 2015. Effects of casein glycomacropeptide supplementation on growth performance, intestinal morphology, intestinal barrier permeability and inflammatory responses in Escherichia coli K88 challenged piglets. Animal Nutrition 1 (2):54–9. doi: 10.1016/j.aninu.2015.05.006.
   Google Scholar
• Rozenberg, M., S. Lansky, Y. Shoham, and G. Shoham. 2019. Spectroscopic FTIR and NMR study of the interactions of sugars with proteins. Spectrochimica Acta Part a-Molecular and Biomolecular Spectroscopy 222:116861. doi: 10.1016/j.saa.2019.02.085.
   PubMedGoogle Scholar
• Ruiz, G. A., B. Y. Xi, M. Minor, G. Sala, M. van Boekel, V. Fogliano, and M. Stieger. 2016. High-pressure-high-temperature processing reduces Maillard Reaction and viscosity in whey protein-sugar solutions. Journal of Agricultural and Food Chemistry 64 (38):7208–15. doi: 10.1021/acs.jafc.6b01955.
   PubMed Web of Science ®Google Scholar
• Rui-Zhan, C., T. Li, L. Juan, T. Li, C. Qing-Quan, Y. Wei, W. Chao-Xue, and X. Dong-Xue. 2018. Effect on polysaccharides yield, physicochemical properties and antioxidant activity of different extraction methods for ginseng flowers. Food Science and Technology 43 (9):250–6. doi: 10.13684/j.cnki.spkj.2018.09.043.
   Google Scholar
• Sankarganesh, M., J. Rajesh, G. G. V. Kumar, M. Vadivel, L. Mitu, R. S. Kumar, and J. D. Raja. 2018. Synthesis, spectral characterization, theoretical, antimicrobial, DNA interaction and in vitro anticancer studies of Cu(II) and Zn(II) complexes with pyrimidine-morpholine based Schiff base ligand. Journal of Saudi Chemical Society 22 (4):416–26. doi: 10.1016/j.jscs.2017.08.007.
   Web of Science ®Google Scholar
• Sarmadi, B. H., and A. Ismail. 2010. Antioxidative peptides from food proteins: A review. Peptides 31 (10):1949–56. doi: 10.1016/j.peptides.2010.06.020.
   PubMed Web of Science ®Google Scholar
• Setiowati, A. D., S. Saeedi, W. Wijaya, and P. Van der Meeren. 2017. Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength. Food Hydrocolloids 63:716–26. doi: 10.1016/j.foodhyd.2016.10.025.
   Web of Science ®Google Scholar
• Shikov, A. N., O. N. Pozharitskaya, N. M. Faustova, V. M. Kosman, V. G. Makarov, E. Razzazi-Fazeli, and J. Novak. 2019. Pharmacokinetic study of bioactive glycopeptide from strongylocentrotus droebachiensis after intranasal administration to rats using biomarker approach. Marine Drugs 17 (10):577. doi: 10.3390/md17100577.
   PubMed Web of Science ®Google Scholar
• Shu-Juan, J., and Z. Xin-Huai. 2011. Transglutaminase-induced cross-linking and glucosamine conjugation of casein and some functional properties of the modified product. International Dairy Journal 21 (4):198–205. doi: 10.1016/j.idairyj.2010.12.004.
   Web of Science ®Google Scholar
• Song, J. J., J. Gao, M. Du, and X. Y. Mao. 2018. Casein glycomacropeptide hydrolysates ameliorate hepatic insulin resistance of C57BL/6J mice challenged with high-fat diet. Journal of Functional Foods 45:190–8. doi: 10.1016/j.jff.2018.03.044.
   Web of Science ®Google Scholar
• Song, J. J., Q. Wang, M. Du, T. G. Li, B. Chen, and X. Y. Mao. 2017. Casein glycomacropeptide-derived peptide IPPKKNQDKTE ameliorates high glucose-induced insulin resistance in HepG2 cells via activation of AMPK signaling. Molecular Nutrition & Food Research 61 (2):1600301. doi: 10.1002/mnfr.201600301.
   Web of Science ®Google Scholar
• Song, C. L., and X. H. Zhao. 2013. Rheological, gelling and emulsifying properties of a glycosylated and cross-linked caseinate generated by transglutaminase. International Journal of Food Science & Technology 48 (12):2595–602. doi: 10.1111/ijfs.12255.
   Web of Science ®Google Scholar
• Song, C.-L., and X.-H. Zhao. 2014. Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase. Food Chemistry 163:114–9. doi: 10.1016/j.foodchem.2014.04.089.
   PubMed Web of Science ®Google Scholar
• Sugita-Konishi, Y., K. Kobayashi, S. Sakanaka, L. R. Juneja, and F. Amano. 2004. Preventive effect of sialylglycopeptide-nondigestive polysaccharide conjugates on salmonella infection. Journal of Agricultural and Food Chemistry 52 (17):5443–8. doi: 10.1021/jf049959m.
   PubMed Web of Science ®Google Scholar
• Sun, Y., L. Jiang, and D. Wei. 2013. Partial characterization, in vitro antioxidant and antiproliferative activities of patatin purified from potato fruit juice. Food & Function 4 (10):1502–11. doi: 10.1039/c3fo60248f.
   PubMed Web of Science ®Google Scholar
• Suzuki, Y. 2005. Sialobiology of influenza: Molecular mechanism of host range variation of influenza viruses. Biological & Pharmaceutical Bulletin 28 (3):399–408. doi: 10.1248/bpb.28.399.
   PubMed Web of Science ®Google Scholar
• Thayer, D. A., H. N. Yu, M. C. Galan, and C. H. Wong. 2005. A general strategy toward S-linked glycopeptides. Angewandte Chemie (International ed. in English) 44 (29):4596–9. doi: 10.1002/anie.200500090.
   PubMed Web of Science ®Google Scholar
• Tormos, C. J., C. Abraham, and S. V. Madihally. 2015. Improving the stability of chitosan-gelatin-based hydrogels for cell delivery using transglutaminase and controlled release of doxycycline. Drug Delivery and Translational Research 5 (6):575–84. doi: 10.1007/s13346-015-0258-7.
   PubMed Web of Science ®Google Scholar
• Tsuji, S., Y. Aso, H. Ohara, and T. Tanaka. 2020. Aqueous synthesis of sialylglycopeptide-grafted glycopolymers with high affinity for the lectin and the influenza virus hemagglutinin. Journal of Polymer Science 58 (4):548–56. doi: 10.1002/pol.20190184.
   Google Scholar
• Vera, A., C. Tapia, and L. Abugoch. 2020. Effect of high-intensity ultrasound treatment in combination with transglutaminase and nanoparticles on structural, mechanical, and physicochemical properties of quinoa proteins/chitosan edible films. International Journal of Biological Macromolecules 144:536–43. doi: 10.1016/j.ijbiomac.2019.12.120.
   PubMed Web of Science ®Google Scholar
• Wang, Z., F. Han, X. Sui, B. Qi, Y. Yang, H. Zhang, R. Wang, Y. Li, and L. Jiang. 2016. Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates. Journal of the Science of Food and Agriculture 96 (5):1532–40. doi: 10.1002/jsfa.7255.
   PubMed Web of Science ®Google Scholar
• Wang, F., L. Han, X. Wang, Y. Li, Y. Zhu, J. Wang, and C. Xue. 2018a. Sialoglycoprotein isolated from eggs of Carassius auratus promotes fracture healing in osteoporotic mice. Journal of Food and Drug Analysis 26 (2):716–24. doi: 10.1039/c6fo01346e.
   PubMed Web of Science ®Google Scholar
• Wang, K., L. Han, N. Wang, Y. Wang, and J. Wang. 2018b. Sialoglycoprotein from Gadous morhua eggs improve high bone turnover activity via down-regulating BMP-2/Smads and Wnt/β-catenin signal pathways. Food Science and Biotechnology 27 (5):1455–65. doi: 10.1007/s10068-018-0379-0.
   PubMed Web of Science ®Google Scholar
• Wang, C., D. Lin, Q. Chen, S. Lin, S. Shi, and C. Chen. 2018c. Polysaccharide peptide isolated from grass-cultured Ganoderma lucidum induces anti-proliferative and pro-apoptotic effects in the human U251 glioma cell line. Oncology Letters 15 (4):4330–6. doi: 10.3892/ol.2018.7823.
   PubMed Web of Science ®Google Scholar
• Wang, X., M. Son, C. Meram, and J. Wu. 2019a. Mechanism and potential of egg consumption and egg bioactive components on type-2 diabetes. Nutrients 11 (2):357. doi: 10.3390/nu11020357.
   PubMed Web of Science ®Google Scholar
• Wang, K., Z. Wang, R. Cui, and H. Chu. 2019b. Polysaccharopeptide from Trametes versicolor blocks inflammatory osteoarthritis pain-morphine tolerance effects via activating cannabinoid type 2 receptor. International Journal of Biological Macromolecules 126:805–10. doi: 10.1016/j.ijbiomac.2018.12.212.
   PubMed Web of Science ®Google Scholar
• Wang, Y., Y. Wang, X. Guo, Y. Xiong, M. Guo, and X. Wang. 2015. Microbial transglutaminase and tyrosinase modified gelatin-chitosan material. Soft Materials 13 (1):32–8. doi: 10.1080/1539445X.2014.1003270.
   Web of Science ®Google Scholar
• Wang, C. N., H. Wang, X. M. Sun, Y. X. Sun, and M. R. Guo. 2019c. Heat-Induced interactions between whey protein and inulin and changes in physicochemical and antioxidative properties of the complexes. International Journal of Molecular Sciences 20 (17):4330–36. doi: 10.3390/ijms20174089.
   PubMed Web of Science ®Google Scholar
• Wang, W., and Q. X. Zhong. 2014. Properties of whey protein-maltodextrin conjugates as impacted by powder acidity during the Maillard reaction. Food Hydrocolloids 38:85–94. doi: 10.1016/j.foodhyd.2013.11.018.
   Web of Science ®Google Scholar
• Wang, S., X. Zhou, L. I. Xiuxiu, C. Xue, and J. Wang. 2014. Improvement effect of sialoglycoprotein from Crucian Carp (Carassius auratus) spawn in ovariectomized female rats with osteoporosis. Food Science 35 (13):182–5. doi: 10.1002/6630(2014)35:13<182:JYLTYS.>2.0.TX;2-7.
   Google Scholar
• Wei, J., L. Yu, Y. Xianqing, and H. Shiwei. 2018. Antioxidant and antibacterial activities of modified crab shell bioactive peptides by Maillard reaction. International Journal of Food Properties 21 (1):2730–43. doi: 10.1080/10942912.2018.1561463.
   Web of Science ®Google Scholar
• Wen, C., J. Zhang, Y. Feng, Y. Duan, H. Ma, and H. Zhang. 2020. Purification and identification of novel antioxidant peptides from watermelon seed protein hydrolysates and their cytoprotective effects on H2O2-induced oxidative stress. Food Chemistry 327:127059. doi: 10.1016/j.foodchem.2020.127059.
   PubMed Web of Science ®Google Scholar
• Wong, J. M. W., R. de Souza, C. W. C. Kendall, A. Emam, and D. J. A. Jenkins. 2006. Colonic health: Fermentation and short chain fatty acids. Journal of Clinical Gastroenterology 40 (3):235–43. doi: 10.1097/00004836-200603000-00015.
   PubMed Web of Science ®Google Scholar
• Wu, S., J. Hu, L. Wei, Y. Du, X. Shi, and L. Zhang. 2014. Antioxidant and antimicrobial activity of Maillard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems. Food Chemistry 148:196–203. doi: 10.1016/j.foodchem.2013.10.044.
   PubMed Web of Science ®Google Scholar
• Wu, X., M. Liu, L. Xia, H. Wu, Z. Liu, and X. Xu. 2013. Conjugation of functional oligosaccharides reduced in vitro allergenicity of beta-lactoglobulin. Food and Agricultural Immunology 24 (4):379–91. doi: 10.1080/09540105.2012.686990.
   Web of Science ®Google Scholar
• Wu, Y., and X. Y. Wang. 2017. Binding, stability, and antioxidant activity of curcumin with self-assembled casein-dextran conjugate micelles. International Journal of Food Properties 20 (12):3295–307. doi: 10.1080/10942912.2017.1286505.
   Web of Science ®Google Scholar
• Xia, Q., M. Gu, J. Liu, Y. Niu, and L. Yu. 2018. Novel composite gels of gelatin and soluble dietary fiber from black bean coats with interpenetrating polymer networks. Food Hydrocolloids. 83:72–8. doi: 10.1016/j.foodhyd.2018.04.043.
   Web of Science ®Google Scholar
• Xiao-Jie, W., Q. Yue, L. Xiao-Lan, and C. Wan Suo. 2019. Effects of modification by D-galactosamine on structural properties and antioxidant activities of corn glutelin. Food & Machinery 7:176–80. doi: 10.13652/j.issn.1003-5788.2019.07.034.
   Google Scholar
• Xia, G., S. Wang, M. He, X. Zhou, Y. Zhao, J. Wang, and C. Xue. 2015. Anti-osteoporotic activity of sialoglycoproteins isolated from the eggs of Carassius auratus by promoting osteogenesis and increasing OPG/RANKL ratio. Journal of Functional Foods 15:137–50. doi: 10.1016/j.jff.2015.03.021.
   Web of Science ®Google Scholar
• Xinguang, Q., Y. Dan, W. Qi, H. Zhongze, W. Yang, C. Jie, H. Qingrong, L. Shuyi, and L. Gang. 2018. Maillard-reacted whey protein isolates enhance thermal stability of anthocyanins over a wide pH range. Journal of Agricultural and Food Chemistry 66 (36):9556–64. doi: 10.1021/acs.jafc.8b03125.
   PubMed Web of Science ®Google Scholar
• Xu, W., and X. H. Zhao. 2019. Structure and property changes of the soy protein isolate glycated with maltose in an ionic liquid through the Maillard reaction. Food & Function 10 (4):1948–57. doi: 10.1039/c9fo00096h.
   PubMed Web of Science ®Google Scholar
• Xue, F., C. Li, X. Zhu, L. Wang, and S. Pan. 2013. Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction. Food Research International 51 (2):490–5. doi: 10.1016/j.foodres.2013.01.012.
   Web of Science ®Google Scholar
• Yan, L. Z., and P. E. Dawson. 2001. Synthesis of peptides and proteins without cysteine residues by native chemical ligation combined with desulfurization. Journal of the American Chemical Society 123 (4):526–33. doi: 10.1021/ja003265m.
   PubMed Web of Science ®Google Scholar
• Yang, X., W. Sit, D. Chan, and J. Wan. 2005. The cell death process of the anticancer agent polysaccharide-peptide (PSP) in human promyelocytic leukemic HL-60 cells. Oncology Reports 13 (6):1201–10. doi: 10.3892/or.13.6.1201.
   PubMed Web of Science ®Google Scholar
• Yang, B., X. Zhang, X. Bao, Y. Lv, J. Zhang, and S. Guo. 2008. Glycopeptide derived from soybean β-conglycinin inhibits the adhesion of Escherichia coli and Salmonella to human intestinal cells. Food Research International 41 (6):594–9. doi: 10.1016/j.foodres.2008.04.009.
   Web of Science ®Google Scholar
• Yang, R., P. Zuo, M. Zhang, D. M. Meng, B. W. Wang, and T. Y. Zhen. 2019. Transglutaminase induced oligochitosan glycosylation of ferritin as a novel nanocarrier for food bioactive molecules. Food Hydrocolloids. 94:500–9. doi: 10.1016/j.foodhyd.2019.03.049.
   Web of Science ®Google Scholar
• Yuan, F. Z., I. Ahmed, L. T. Lv, Z. J. Li, Z. X. Li, H. Lin, H. Lin, J. X. Zhao, S. L. Tian, and J. J. Ma. 2018. Impacts of glycation and transglutaminase-catalyzed glycosylation with glucosamine on the conformational structure and allergenicity of bovine β-lactoglobulin. Food & Function 9 (7):3944–55. doi: 10.1039/c8fo00909k.
   PubMed Web of Science ®Google Scholar
• Yuan, Y., Z.-Y. Kong, Y.-E. Sun, Q.-Z. Zeng, and X.-Q. Yang. 2017. Complex coacervation of soy protein with chitosan: Constructing antioxidant microcapsule for algal oil delivery. Lwt 75:171–9. doi: 10.1016/j.lwt.2016.08.045.
   Web of Science ®Google Scholar
• Yuan, Q. C., B. Y. Zhan, R. Chang, M. Du, and X. Y. Mao. 2020. Antidiabetic effect of casein glycomacropeptide hydrolysates on hgh-Fat diet and STZ-induced diabetic mice via regulating insulin signaling in skeletal muscle and modulating gut microbiota. Nutrients 12 (1):15. doi: 10.3390/nu12010:220.
   Web of Science ®Google Scholar
• Yun-Hui, C., T. Wen-Juan, X. Zhou, W. Li, and C. Mao-Long. 2018. Structure and functional properties of rice protein-dextran conjugates prepared by the Maillard reaction. International Journal of Food Science & Technology 53 (2):372–80. doi: 10.1111/ijfs.13594.
   Web of Science ®Google Scholar
• Zareie, Z., F. T. Yazdi, and S. A. Mortazavi. 2020. Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein. Carbohydrate Polymers 244:116491. doi: 10.1016/j.carbpol.2020.116491.
   PubMed Web of Science ®Google Scholar
• Zhang, X., L.-X. Huang, S-q Nie, X-r Qi, and Q. Zhang. 2003. Secondary structure of insulin encapsulated within liposomes. Yaoxue Xuebao 38 (11):863–6.
   Google Scholar
• Zhang, Q., L. Li, Q. Lan, H. Dong, D. Wu, H. Chen, D. Lin, and W. Qin. 2021a. Glycinin-carbohydrate conjugates: Preparation, characterization, and application in processing of whole soybean curd. Food Hydrocolloids 111:106383. doi: 10.1016/j.foodhyd.2020.106383.
   Web of Science ®Google Scholar
• Zhang, X., C. Wang, Q. Han, X. Chen, G. Li, and G. Yu. 2021b. Highly sialylated mucin-type glycopeptide from porcine intestinal mucosa after heparin extraction: O-glycan profiling and immunological ­activity evaluation. Glycoconjugate Journal 38 (5):527–37. doi: 10.1007/s10719-021-10014-y.
   PubMed Web of Science ®Google Scholar
• Zhang, Q., C. Z. Wang, B. K. Li, L. Li, D. R. Lin, H. Chen, Y. W. Liu, S. Q. Li, W. Qin, J. Liu, et al. 2018a. Research progress in tofu processing: From raw materials to processing conditions. Critical Reviews in Food Science and Nutrition 58 (9):1448–67. doi: 10.1080/10408398.2016.1263823.
   PubMed Web of Science ®Google Scholar
• Zhang, J. B., N. N. Wu, X. Q. Yang, X. T. He, J. Guo, and J. H. Zhu. 2014. Improvement of microbial transglutaminase-induced gelation of beta-conglycinin by conjugation with dextran. International Journal of Food Science & Technology 49 (4):976–82. doi: 10.1111/ijfs.12390.
   Web of Science ®Google Scholar
• Zhang, Y. L., Y. Y. Yin, S. W. Lu, X. M. Yao, X. Z. Zheng, R. Zhao, Z. B. Li, H. F. Shen, and S. W. Zhang. 2018b. Effects of modified processing methods on structural changes of black soybean protein isolate. Molecules 23 (9):2127. doi: 10.3390/molecules23092127.
   PubMed Web of Science ®Google Scholar
• Zhang, N., Q. Zhou, D. Fan, J. Xiao, Y. Zhao, K.-W. Cheng, and M. Wang. 2021c. Novel roles of hydrocolloids in foods: Inhibition of toxic Maillard reaction products formation and attenuation of their harmful effects. Trends in Food Science & Technology 111:706–15. doi: 10.1016/j.tifs.2021.03.020.
   Web of Science ®Google Scholar
• Zhao, M., A. Ma, H. He, D. Guo, and T. Hou. 2020. Desalted duck egg white peptides-chitosan oligosaccharide copolymers as calcium delivery systems: Preparation, characterization and calcium release evaluation in vitro and vivo. Food Research International (Ottawa, Ont.) 131:108974. doi: 10.1016/j.foodres.2019.108974.
   PubMed Web of Science ®Google Scholar
• Zhen-Zhen, X., H. Guo-Qing, and X. Jun-Xia. 2015. Maillard reaction of soybean protein isolate with ribose during dry heating. Modern Food Science and Technology 7:248–52. doi: 10.13982/j.mfst.1673-9078.2015.7.039.
   Google Scholar
• Zhong-He, W., W. Jun, F. Li, and L. Bin. 2017. Effect of ultrasound-induced Maillard reaction on modification of protein hydrolysate from yellow stripe trevally (Selaroides leptolepis) fish meat and potential hazards. Modern Food Science and Technology 3:162–70. doi: 10.13982/j.mfst.1673-9078.2017.3.025.
   Google Scholar
• Zhou, Y., S. P. Petrova, and K. J. Edgar. 2021. Chemical synthesis of polysaccharide-protein and polysaccharide-peptide conjugates: A review. Carbohydrate Polymers 274:118662. doi: 10.1016/j.carbpol.2021.118662.
   PubMed Web of Science ®Google Scholar
• Zhu, B., H. He, D. Guo, M. Zhao, and T. Hou. 2020. Two novel calcium delivery systems fabricated by casein phosphopeptides and chitosan oligosaccharides: Preparation, characterization, and bioactive studies. Food Hydrocolloids 102:105567. doi: 10.1016/j.foodhyd.2019.105567.
   Web of Science ®Google Scholar
• Zohreh, K., and A-a Behrouz. 2019. Bioactive food derived peptides: A review on correlation between structure of bioactive peptides and their functional properties. Journal of Food Science and Technology 56 (2):535–47. doi: 10.1007/s13197-018-3549-4.
   PubMed Web of Science ®Google Scholar
• Zou, Y., Z. Wu, L. Chen, X. Liu, G. Gu, M. Xue, P. G. Wang, and M. Chen. 2012. An efficient approach for large-scale production of sialyglycopeptides from egg yolks. Journal of Carbohydrate Chemistry 31 (4–6):436–46. doi: 10.1080/07328303.2012.666689.
   Web of Science ®Google Scholar