Food chemistryGum ArabicSoybean ProteinsPolysaccharidesEmulsionsMaillard Reaction
Enhanced emulsion stability through synergistic interactions in ternary Maillard conjugates of soy protein isolate, maltodextrin, and gum Arabic.
Ji Soo Kim, Hyeong Do Kim, Yu Ji Ye, Min Hyeock Lee
Published: 202510.1016/j.foodchem.2025.146933
Abstract
This study examined the structural and functional properties of soy protein isolate (SPI) conjugates with maltodextrin (MD) and gum Arabic (GA) formed via the Maillard reaction under wet heating at 80 °C. Native SPI showed poor solubility (34.4 % at…
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