Laccase‐catalyzed, Phytochemical‐mediated Protein Crosslinking Conjugates

Laccase is a Class 1 oxidoreductase enzyme, which catalyzes the oxidation of a wide range of phenolic substrates. Previously, several reviews had highlighted on the industrial importance of laccase, including in food industry. Similarly, the ability of laccase to crosslink and polymerize food protein molecules had also been reviewed. However, no much review information is available on the crosslinking of protein molecules, mediated by phytochemicals. In this review, we highlighted on the laccase‐catalyzed, phytochemical‐mediated protein crosslinking conjugates, and their associated functional changes, reported by different research groups over the last 10 years. In many of these reported studies, milk protein components are utilized, along with the addition of selected phytochemicals (chlorogenic acid, ferulic acid). As proteins are major dietary components, while phytochemicals are plant‐derived chemicals with well‐studied bioactivities, their conjugations could potentially lead to the identification of novel health‐promoting compounds.