About this document
Protein-Polysaccharide Conjugates Review by Meriem Smadhi is a document available to read on EtoBox.
This review discusses the synthesis, biological activities, and applications of protein–polysaccharide conjugates (PPCs) in food systems, focusing on methods such as the Maillard reaction and transglutaminase-catalyzed glycosylation. The conjugates enhance the stability and bioactivities of proteins, improving their antioxidant, antimicrobial, and emulsifying properties, which can lead to healthier food products. The findings highlight the potential of PPCs in food preservation and health promotion, while a
- Author
- Meriem Smadhi
- Language
- EN