Food research international (Ottawa, Ont.)Maillard ReactionSeedsPlant ProteinsAlginatesPolysaccharides
Tailoring the structure and functionality of Akebia trifoliata seed protein through Maillard-mediated conjugation with polysaccharide in aqueous media.
Songyu Wang, Qing Guo, Kefan Ouyang, Weitong Shu, Zihang Yan, Qiang Zhao
Published: 202610.1016/j.foodres.2025.118207
Abstract
The enhancement of Akebia trifoliata seed protein (API) functionality through glycation was investigated via wet-heating Maillard reaction with sodium alginate (SA) or xanthan gum (XG) at 90 °C for 1, 2, and 4 h. The highest degrees of grafting were…
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