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Plant-derived protein research has gained attention in recent years due to the rise of health concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the lower techno-functional attributes of plant proteins compared to those of animals still remain a challenge for their utilization. Maillard conjugation is a protein side-chain modification reaction which is spontaneous, and do not require additional chemical additive to initiate the reaction. The glycoconjugates formed during the reaction significantly improves the thermal stability and pH sensitivity of proteins. The modification of plant-derived protein using Maillard conjugation requires a comprehensive understanding of the influence of process conditions on the conjugation process. These factors can be used to establish a correlation with different functional and bioactive characteristics, to potentially adapt this approach for selective functionality enhancement and nutraceutical development. This review covers recent advances in plant-derived protein modification using Maillard conjugation, including different pretreatments to modify the functionality and bioactivity of plant proteins and their potential uses in practice. An overview of different properties of conjugates and MRPs, including food safety aspects, is given. [ABSTRACT FROM AUTHOR]

De-oiled sunflower cake is a sustainable and promising protein source with high phenolic and fiber contents. The cake, which is an industrial by-product has been the subject of many studies investigating various aspects such as protein extraction, functional properties, interaction with other ingredients, and its performance in a wide range of food products. Innovative and conventional techniques of protein extraction from sunflower cake have been investigated to increase extraction yield and improve desired functional characteristics. Modulation of structure of plant-based proteins helps to control their techno-functional properties and widen their applications. Structure modification of proteins by physical methods including ultrasound treatment and gamma irradiation as well as enzymatic and chemical methods has been used to improve the functional properties of sunflower protein. This review collects and critically discusses the available information on techno-functional properties of protein extracts from sunflower cake and how its techno-functional properties can be tailored using various structure modification methods. [ABSTRACT FROM AUTHOR]

Proper neurite formation is essential for appropriate neuronal morphology to develop and defects at this early foundational stage have serious implications for overall neuronal function. Neuritogenesis is tightly regulated by various signaling mechanisms that control the timing and placement of neurite initiation, as well as the various processes necessary for neurite elongation to occur. Kinases are integral components of these regulatory pathways that control the activation and inactivation of their targets. This review provides a comprehensive summary of the kinases that are notably involved in regulating neurite formation, which is a complex process that involves cytoskeletal rearrangements, addition of plasma membrane to increase neuronal surface area, coupling of cytoskeleton/plasma membrane, metabolic regulation, and regulation of neuronal differentiation. Since kinases are key regulators of these functions during neuromorphogenesis, they have high potential for use as therapeutic targets for axon regeneration after injury or disease where neurite formation is disrupted. [ABSTRACT FROM AUTHOR]