Research progress, challenges and functional applications of hemoglobin glycosylation modification

In recent years, glycosylation modification has emerged as an effective food processing technique, demonstrating remarkable potential in enhancing the functional properties of proteins. This modification not only improves the thermal stability, color, and flavor of food products but also imparts bioactive functions to proteins, including antioxidant, antimicrobial, and antihypertensive activities. Hemoglobin (Hb), widely utilized as an iron supplement for anemia treatment, also serves as a natural colorant and flavor enhancer in the food industry, contributing to the appealing appearance and taste of meat products and other food items. However, the practical application of native Hb is hindered by challenges such as inadequate stability and susceptibility to degradation, limiting its broader use in both medical and food sectors. Therefore, to address these limitations, this paper first examines the structural characteristics and applications of Hb, followed by analysis of existing modification methods, strategies, and their respective advantages and drawbacks. Special emphasis is placed on the characterization techniques for glycosylated Hb and its multifaceted value in the food industry and medical field. By exploring these aspects, this study aims to provide novel insights for the development of high-performance Hb and their precise applications in food and medical sciences.