Protein and peptides are usually sensitive to environmental stresses, such as pH changes, high temperature, ionic strength, and digestive enzymes amongst other, which limit their food and medicinal applications. Maillard reaction (also called Maillard conjugation or glycation) occurs naturally without the addition of chemical agents and has been vastly applied to boost protein/peptide/amino acid functionalities and biological properties. Protein/peptide-saccharide conjugates are currently used as emulsifiers, antioxidants, antimicrobials, gelling agents, and anti-browning compounds in food model systems and products. The conjugates also possess the excellent stabilizing ability as a potent delivery system to enhance the stability and bioaccessibility of many bioactive compounds. Carbonyl scavengers such as polyphenols are able to significantly inhibit the formation of advanced glycation end products without a significant effect on early Maillard reaction products (MRPs) and melanoidins, which are currently applied as functional ingredients. This review paper highlights the technological functionality and biological properties of glycoconjugates in food model systems and products. Recent applications of MRPs in medical sciences are also presented.

蛋白质和多肽通常对环境压力敏感，例如pH值变化，高温，离子强度和消化酶等，这限制了它们在食品和医学上的应用。美拉德反应（也称为美拉德结合或糖基化）自然发生而无需添加化学试剂，已广泛用于增强蛋白质/肽/氨基酸功能和生物学特性。蛋白质/肽-糖缀合物目前在食品模型系统和产品中用作乳化剂，抗氧化剂，抗微生物剂，胶凝剂和抗褐变化合物。结合物还具有出色的稳定能力，可作为有效的递送系统来增强许多生物活性化合物的稳定性和生物可及性。羰基清除剂（例如多酚）能够显着抑制高级糖基化终产物的形成，而对早期美拉德反应产物（MRP）和黑素类物质（目前用作功能成分）没有明显影响。这篇综述文章重点介绍了食品模型系统和产品中糖缀合物的技术功能和生物学特性。还介绍了MRP在医学中的最新应用。