Casein-based conjugates and graft copolymers. Synthesis, properties, and applications.
Maillard reaction
casein
conjugates
graft copolymers
polysaccharides
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
Mar 2024
Mar 2024
Historique:
revised:
15
01
2024
received:
25
08
2023
accepted:
22
01
2024
medline:
19
2
2024
pubmed:
19
2
2024
entrez:
19
2
2024
Statut:
ppublish
Résumé
Biobased natural polymers, including polymers of natural origin such as casein, are growing rapidly in the light of the environmental pollution caused by many mass-produced commercial synthetic polymers. Although casein has interesting intrinsic properties, especially for the food industry, numerous chemical reactions have been carried out to broaden the range of its properties, most of them preserving casein's nontoxicity and biodegradability. New conjugates and graft copolymers have been developed especially by Maillard reaction of the amine functions of the casein backbone with the aldehyde functions of sugars, polysaccharides, or other molecules. Carried out with dialdehydes, these reactions lead to the cross-linking of casein giving three-dimensional polymers. Acylation and polymerization of various monomers initiated by amine functions are also described. Other reactions, far less numerous, involve alcohol and carboxylic acid functions in casein. This review provides an overview of casein-based conjugates and graft copolymers, their properties, and potential applications.
Identifiants
pubmed: 38369928
doi: 10.1111/1541-4337.13306
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
e13306Subventions
Organisme : Maison de la chimie France
ID : CNRSn°187240
Informations de copyright
© 2024 The Authors. Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
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