Laccase-catalyzed, Phytochemical-mediated Protein Crosslinking Conjugates

DOI

10.2991/efood.k.200218.001How to use a DOI?

Keywords

Crosslinking; enzyme; ferulic acid; laccase; milk; phytochemical; protein

Abstract

Laccase is a Class 1 oxidoreductase enzyme, which catalyzes the oxidation of a wide range of phenolic substrates. Previously, several reviews had highlighted on the industrial importance of laccase, including in food industry. Similarly, the ability of laccase to crosslink and polymerize food protein molecules had also been reviewed. However, no much review information is available on the crosslinking of protein molecules, mediated by phytochemicals. In this review, we highlighted on the laccase-catalyzed, phytochemical-mediated protein crosslinking conjugates, and their associated functional changes, reported by different research groups over the last 10 years. In many of these reported studies, milk protein components are utilized, along with the addition of selected phytochemicals (chlorogenic acid, ferulic acid). As proteins are major dietary components, while phytochemicals are plant-derived chemicals with well-studied bioactivities, their conjugations could potentially lead to the identification of novel health-promoting compounds.

Copyright

© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.

Open Access

This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - JOUR
AU  - Tsun-Thai Chai
AU  - Jianbo Xiao
AU  - Sharmila Mohana Dass
AU  - Fai-Chu Wong
PY  - 2020
DA  - 2020/02/27
TI  - Laccase-catalyzed, Phytochemical-mediated Protein Crosslinking Conjugates
JO  - eFood
SP  - 119
EP  - 125
VL  - 1
IS  - 2
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.200218.001
DO  - 10.2991/efood.k.200218.001
ID  - Chai2020
ER  -