The glycation of silk sericin to enhance its application to functional foods

Ajandouz, 2001, Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems, Journal of Food Science, 66, 926, 10.1111/j.1365-2621.2001.tb08213.x Cao, 2016, Processing and characterization of silk sericin from Bombyx mori and its application in biomaterials and biomedicines, Materials Science & Engineering C-Materials for Biological Application, 61, 940, 10.1016/j.msec.2015.12.082 Cardoso, 2018, Maillard induced glycation behaviour of individual milk proteins, Food Chemistry, 252, 311, 10.1016/j.foodchem.2018.01.106 Chen, 2018, Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties, Food Hydrocolloids, 76, 173, 10.1016/j.foodhyd.2016.12.004 Dash, 2008, Antioxidant potential of silk protein sericin against hydrogen peroxide-induced oxidative stress in skin fibroblasts, BMB Reports, 41, 236, 10.5483/BMBRep.2008.41.3.236 Dong, 2020, Silk sericin has significantly hypoglycaemic effect in type 2 diabetic mice via anti-oxidation and anti-inflammation, International Journal of Biological Macromolelcules, 150, 1061, 10.1016/j.ijbiomac.2019.10.111 Fabiani, 1996, Treatment of waste water from silk degumming processes for protein recovery and water reuse, Desalination, 105, 1, 10.1016/0011-9164(96)00050-1 2012 Gerrard, 2003, Maillard crosslinking of food proteins III: The effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants, Food Chemistry, 80, 45, 10.1016/S0308-8146(02)00233-9 Hu, 2008, Dynamic protein-water relationships during beta-sheet formation, Macromolecules, 41, 3939, 10.1021/ma071551d James, 1998, B-cell epitope spreading in autoimmunity, Immunological Reviews, 164, 185, 10.1111/j.1600-065X.1998.tb01220.x Kato, 2002, Industrial applications of maillard-type protein-polysaccharide conjugates, Food Science and Technology Research, 8, 193, 10.3136/fstr.8.193 Kato, 1998, Silk protein, sericin, inhibits lipid peroxidation and tyrosinase activity, Bioscience Biotechnology and Biochemistry, 62, 145, 10.1271/bbb.62.145 Klompong, 2007, Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type, Food Chemistry, 102, 1317, 10.1016/j.foodchem.2006.07.016 Laroque, 2008, Kinetic study on the Maillard reaction. Consideration of sugar reactivity, Food Chemistry, 111, 1032, 10.1016/j.foodchem.2008.05.033 Liu, 2015, Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide, LWT--Food Science and Technology, 64, 316, 10.1016/j.lwt.2015.05.061 Liu, 2012, Glycation a promising method for food protein modification: Physicochemical properties and structure, a review, Food Research International, 49, 170, 10.1016/j.foodres.2012.07.034 Liu, 2012, Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction, Food Chemistry, 131, 901, 10.1016/j.foodchem.2011.09.074 Lu, 2013, Study on preparation and volatile flavor compounds of the product by Maillard reaction from silkworm Pupa hydrolysates, Food and Fermentation Industries, 39, 119 Oh, 2021, Antioxidant and UV-blocking glucose-crosslinked sericin films with enhanced structural integrity, Reactive and Functional Polymers, 165, 10.1016/j.reactfunctpolym.2021.104942 Oliver, 2006, Creating proteins with novel functionality via the maillard reaction: A review, Critical Reviews in Food Science and Nutrition, 46, 337, 10.1080/10408690590957250 Sasaki, 2000, A resistant protein, sericin improves atropine- induced constipation in rats, Food Science and Technology Research, 6, 280, 10.3136/fstr.6.280 Shang, 2020, Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees, Arabian Journal of Chemistry, 13, 8051, 10.1016/j.arabjc.2020.09.034 Sonoyama, 1997, Dynamic FT-IR spectroscopic studies of silk fibroin films, Applied Spectroscopy, 51, 545, 10.1366/0003702971940558 Sun, 2011, Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel, Food Research International, 44, 3259, 10.1016/j.foodres.2011.09.019 Takechi, 2014, Development of bread supplemented with the silk protein sericin, Food Science and Technology Research, 20, 1021, 10.3136/fstr.20.1021 Van Boekel, 2006, Formation of flavour compounds in the Maillard reaction, Biotechnology Advances, 24, 230, 10.1016/j.biotechadv.2005.11.004 Wang, 2011, Three-layered sericins around the silk fibroin fiber from Bombyx mori cocoon and their amino acid composition, Advanced Materials Research, 175–176, 158, 10.4028/www.scientific.net/AMR.175-176.158 Wei, 2022, A mechanically robust egg white hydrogel scaffold with excellent biocompatibility by three-step green processing, Science China Technological Sciences, 65, 1599, 10.1007/s11431-022-2039-2 Wei, 2022, Investigation of the repairing effect and mechanism of oral degraded sericin on liver injury in type II diabetic rats, Biomolecules, 12, 1 Xia, 2019, LBL deposition of chitosan and silk fibroin on nanofibers for improving physical and biological performance of patches, International Journal of Biological Macromolelcules, 130, 348, 10.1016/j.ijbiomac.2019.02.147 Xia, 2017, Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice (Oryza sativa L.), Food Chemistry, 214, 533, 10.1016/j.foodchem.2016.07.114 Yen, 1995, Antioxidative activity and scavenging effects on active oxygen of xylose‐lysine maillard reaction products, Journal of the Science of Food and Agriculture, 67, 415, 10.1002/jsfa.2740670320 Yilmaz, 2005, Antioxidant activity of water-soluble Maillard reaction products, Food Chemistry, 93, 273, 10.1016/j.foodchem.2004.09.043 Zhang, 2002, Applications of natural silk protein sericin in biomaterials, Biotechnology Advances, 20, 91, 10.1016/S0734-9750(02)00003-4 Zhang, 2018, Application of the products from the Maillard reaction of polyglutamic acid and glucose to prepare colored and bioactive silk, Polymers, 10, 648, 10.3390/polym10060648 Zhang, 2021 Zhang, 2021, Accelerated desalting and purification of silk fibroin in a CaCl2-EtOH-H2O ternary system by excess isopropanol extraction, Journal of Chemistry Technology and Biotechnology, 96, 1176, 10.1002/jctb.6629 Zhao, 2018, Using of hydrated lime water as a novel degumming agent of silk and sericin recycling from wastewater, Journal of Cleaner Production, 172, 2090, 10.1016/j.jclepro.2017.11.213 Zhao, 2018, Chemical composition and antioxidant characteristic of traditional and industrial Zhenjiang aromatic vinegars during the aging process, Molecules, 23, 2949, 10.3390/molecules23112949 Zhao, 2020, Greener degumming production of layered sericin peptides from a silkworm cocoon and their physicochemical characteristics and bioactivities in vitro, Journal of Cleaner Production, 261, 10.1016/j.jclepro.2020.121080