Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins

Enzymatic Oxidation of Ferulic Acid as a Way of Preparing New Derivatives

“…Results revealed that the products observed in UV led to m / z = 387 for P1, P2 and P3, corresponding to FA-dehydrodimers [M-H] + . The ion having m / z = 404 for P5 corresponds to the FA-dimer having m / z = 387, which is related with the water molecule (H 2 O) as explained by another study [ 4 , 22 ]. These authors showed the possibility of nucleophilic attachment of a water molecule on the FA-tetrahydrofuran depending on the reaction pH.…”

“…The phenolic oxidation using enzymes to produce new compounds with interesting properties was vastly studied with a strong environmental concern [ 1 ]. In previous years, there have been several attempts to investigate the high potential of enzymatic oxidation in order to synthetize bioactive molecules from phenolic molecules, or to modify phenolic molecules with new structures such as monomers, dimers, trimers, tetramers, etchaving important properties such as antioxidant activity, anti-inflammatory, anti-cardiac effect, color, etc [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 ].…”

“…Moreover, they catalyze the oxidation reaction of monophenols into free radicals (semi-quinones) without the hydroxylation step in tyrosinase activity. Phenoxy radicals are electrophilic and reactive species that will undergo several chemical reactions with each other by covalent coupling to form new polymerized molecules such as dimers, trimers, oligomers and polymers by C-C, C-O and C-N bonds [ 11 ], or with active nucleophile groups such as the NH 2 free amino groups of protein, polysaccharide or others [ 1 , 4 , 12 , 13 , 14 ].…”

Laccases in food processing: Current status, bottlenecks and perspectives

“…Finally, several studies have proven the importance of laccases in the formation of cross-linking between polymers such as proteins and polysaccharides and phenolic compounds improving or altering the functional properties of polymers (Li et al, 2020(Li et al, , 2021Sato, Perrechil, Costa, Santana, & Cunha, 2015;Tian et al, 2021;Vuillemin et al, 2020). Cross-linking can occur via aromatic groups present in proteins or carbohydrates or through certain amino acid moieties present in proteins.…”

“…For instance, laccases can be used for the improvement of food sensory parameters, to promote odor control, taste enhancement and new functionalities, or to reduce the number of undesired products in food products, among other possibilities (Forootanfar & Faramarzi, 2019). More recently laccases have been used in the crosslinking of polymers, such as proteins and polysaccharides, an intervention that can introduce substantial modifications in the properties of foods (Li et al, 2021). Not least, expanding the use of enzymes in general is essential for the development of sustainable technologies in food industry.…”