The synthesis, biological activities and applications of protein–polysaccharide conjugates in food system: a review

Abstract Proteins are important ingredients in the food industry for their excellent nutritional, functional and biological properties, while application is limited by sensitivity to environmental stresses such as high temperature, pH changes ionic strength. The Maillard reaction transglutaminase-catalyzed glycosylation two main effective ways improve stability properties of proteins mainly attaching monosaccharides or disaccharides proteins, protein–polysaccharide conjugates with superior rarely discussed. Therefore, present study reviews current state synthesis, activities applications system formed via glycosylation. including antioxidant, antimicrobial immunomodulatory improved after glycosylation, can be applied stabilize emulsions deliver bioactive compounds foods. bioactivities produced under precisely controlled conditions would make a promising foods healthy properties.