Maillard Reaction-Based Protein Modifications in Food Systems

The Maillard reaction, a non‐enzymatic browning process initiated by the condensation of amino groups in proteins with the carbonyl groups of reducing sugars, has emerged as a versatile tool for tailoring protein properties in diverse food matrices. Through controlled glycation, proteins can undergo alterations in molecular weight, surface hydrophobicity and tertiary structure that translate into improved solubility, emulsification, foaming, thermal stability and antioxidant activity. Techniques ranging from classical dry‐heating and wet‐heating protocols to advanced non‐thermal and assisted processes—such as sonication, high-pressure microfluidisation, pulsed electric fields and microwave-assisted heating—permit fine-tuning of reaction kinetics and grafting density while limiting the formation of undesirable advanced glycation end-products. Applications span animal-derived proteins (caseins, serum albumins) and an expanding portfolio of plant proteins (legume isolates, seed proteins, rice dreg proteins, lotus seed proteins and microalgal proteins), enabling creation of Pickering emulsion stabilisers, nano-encapsulation carriers, films and foams with enhanced functionality. At the same time, the reaction must be carefully managed to prevent off‐flavours, excessive browning and nutrient loss. Recent work has placed particular emphasis on integrating eco-efficient approaches, such as dynamic high-pressure or ultrasonic pretreatments, to accelerate glycation under milder conditions. Such innovations hold promise for developing next-generation functional foods and ingredient systems that meet both techno-functional and nutritional criteria in a sustainable manner.

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Technical terms

Maillard reaction: A non-enzymatic reaction between amino groups of proteins and reducing sugars, leading to browning and formation of glycation products.

Glycation: The covalent attachment of sugar moieties to protein amino groups, primarily via Schiff base formation and Amadori rearrangement.

Advanced glycation end-products (AGEs): Irreversible, often cross-linked compounds formed in the later stages of the Maillard reaction that may affect flavour, colour and nutritional quality.

Pickering emulsion: An emulsion stabilised by solid particles (e.g. protein-polysaccharide conjugates) adsorbed at the oil–water interface.

Techno-functional properties: Technological functionalities of proteins, such as solubility, emulsification, foaming and gelation, crucial for food applications.

Dynamic high-pressure microfluidisation: A mechanical process applying high shear and pressure to accelerate chemical reactions and modify macromolecules under controlled conditions.

References

1. Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods (2021).
2. Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions. Food Chemistry X (2023).
3. Structural characteristics and emulsifying properties of lotus seed protein isolate-dextran glycoconjugates induced by a dynamic high pressure microfluidization Maillard reaction. LWT (2022).