ArticleFoods (Basel, Switzerland)2026
Structure-Function Modulation of Antarctic Krill Protein via Maillard Glycosylation with Mono- and Polysaccharides.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Improved Functionality and Emulsifying Stability of Chickpea Protein Microgel-Mung Bean Hull Fiber Conjugates via Combined Physicochemical Pretreatment.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Antarctic krill protein (AKP) was conjugated with three reducing monosaccharides (ribose, glucose, fructose) and five polysaccharides (xanthan gum, konjac glucomannan, inulin, κ-carrageenan, and pectin) via a controlled Maillard-type glycation process (pH 7.0, 90 °C, 24 h). We comparatively evaluated glycation reactivity (color change and degree of glycation), structural responses (particle size, FTIR, intrinsic fluorescence, surface hydrophobicity, and microstructure), and key techno-functional properties (solubility, water- and oil-holding capacities, and emulsifying performance). Monosaccharide-conjugated AKP exhibited stronger browning and higher apparent glycation activity, consistent with the higher reactivity of small-molecule sugars. In contrast, polysaccharide-conjugated AKP showed more pronounced improvements in dispersion-related and interfacial functions, reflecting enhanced steric stabilization and hydration after polysaccharide grafting. Notably, κ-carrageenan conjugation delivered the strongest overall functional enhancement (water-holding capacity ≈ 22.1 g/g; oil-holding capacity ≈ 10 g/g) and the most stable emulsions. These findings clarify how glycosylating-agent size and architecture steer AKP glycation outcomes, providing a practical basis for tailoring AKP ingredients for aqueous and emulsion-based foods.
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