Maillard glycation-driven structural evolution and functional tuning of soy protein isolate–soybean soluble polysaccharide conjugates
Year: 2026
Type: article
Abstract: Soy protein isolate–soybean soluble polysaccharide (SPI-SSPS) conjugates were prepared by wet-heating Maillard reaction (90 °C, 0–6 h) to clarify how reaction time governs structural evolution and functional performance. The degree of glycation reached 14.6% at 4 h and then plateaued. Multi-scale characterization suggests a stage-dependent evolution pathway: initial unfolding (1 h), structural rearrangement and enhanced conjugation (2–4 h), and excessive modification at 6 h. Notably, interfacial and gel properties exhibited non-synchronous optimization: emulsifying and foaming properties improved mainly at 2–4 h, whereas the optimal gel network formed at 4 h with higher hardness, water holding capacity, and storage modulus. Prolonged reaction caused structural heterogeneity and functional decline. This study provides new insights into the time-dependent structure–function relationship in SPI-SSPS conjugates and provides a reference for designing plant protein-based foods with tailored functionality.
Source: Food Chemistry X
Institution: Northeast Agricultural University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W7225428313