Modification of plant and algal proteins through the Maillard reaction and complex coacervation : Mechanisms, characteristics, and applications in encapsulating oxygen-sensitive oils

Journal article

Zhang, Zijia, Wang, Bo, Chen, Jie and Adhikari, Benu. (2024). Modification of plant and algal proteins through the Maillard reaction and complex coacervation : Mechanisms, characteristics, and applications in encapsulating oxygen-sensitive oils. Sustainable Food Technology. 2(3), pp. 567-593. https://doi.org/10.1039/d3fb00220a

Publication dates
Authors	Zhang, Zijia, Wang, Bo, Chen, Jie and Adhikari, Benu
Abstract	There is an increasing demand for plant and algal proteins as alternatives to animal proteins. This demand is driven by lifestyle choices and sustainability concerns. The demand for them is particularly strong as ingredients. However, the technofunctional properties of these proteins, such as solubility, emulsifying, encapsulating, and gelling, need improvement to meet the requirements of food products. Among the approaches to modify proteins, covalent conjugation with polysaccharides through the Maillard reaction and non-covalent complexation through complex coacervation have received increased research attention. This paper provides an overview of these two approaches in terms of their mechanisms, typical process protocols, and the characteristics of modified proteins. The application of covalent conjugates and complex coacervates as emulsifiers and encapsulating shell materials for unstable and oxygen-sensitive oils is also reviewed. Recent studies that have combined these two approaches to achieve improved emulsification and encapsulation outcomes are reviewed to provide insights into the mechanism by which previously conjugated proteins undergo complex coacervation with a second polysaccharide. Ultimately, this review intends to identify the most effective technologies for creating emulsifiers and encapsulating shell materials using plant and algal proteins, particularly to stabilise and protect oxygen-sensitive oils.
Year	2024
Journal	Sustainable Food Technology
Journal citation	2 (3), pp. 567-593
Publisher	Royal Society of Chemistry
ISSN	2753-8095
Digital Object Identifier (DOI)	https://doi.org/10.1039/d3fb00220a
Scopus EID	2-s2.0-85188000729
Open access	Published as ‘gold’ (paid) open access
Page range	567-593
Publisher's version	OA_Zhang_2024_Modification_of_plant_and_algal_proteins.pdf License CC BY-NC 3.0 File Access Level Open
Output status	Published
Online	15 Mar 2024
Publication process dates
Accepted	04 Mar 2024
Deposited	02 Jul 2025
Additional information	© 2024 The Author(s). Published by the Royal Society of Chemistry. This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence (http://creativecommons.org/licenses/by-nc/3.0/).

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