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Many attempts have been done to improve the properties of proteins by the chemical modification. Some problems should be solved, however, are still remaining. It is not the most reasonable strategy to modify the proteins by some chemicals, especially, usage modified proteins as food additives or medicinal supplies. The harms in those modified proteins to humans and environments could not be ignored. To improve the proteins without any harm, accordingly, the protein-glycosylation induced by the Maillard reaction was proposed. In the developments of newly antimicrobial proteins, some glycosylated-proteins were prepared from the food origin proteins including hen egg-white lysozyme and bovine milk lactoferrin. These glycosylated-proteins showed the enhancements of enzyme activities, stabilities against acidities and alkalinities, tolerances to heat, and improvements of emulsifying properties. Furthermore, the glycosylated-proteins reveal the antimicrobial effects on the typical gramnegative bacteria. The antimicrobial effects were also observed in the natural cheeses without the inhibitions the ripening. These are explaining that the glycosylated-proteins could be applied as food preservatives. The high pressure (HP) treatment in the liquid phase was employed for the glycosylation of lysozyme. This new strategy succeeded in reduction the insolubilities of reactants and acceleration the reaction time. The global optimization, the random-centroid optimization program was introduced into the HP treatment to find the optimum condition for the glycosylation of lysozyme. The optimization for 5 factors was completed by only 20 experiments. One tenth of the lysozyme was glycosylated with dextran under the optimum condition.

Investigations of the glycosylated-antimicrobial proteins, developments and effectiveness on the food preservation.