Evidence map›Paper›PMID 42597792›Full record

ArticleFood chemistry: X2026

Maillard reaction of heme protein hydrolysate and xylose: A strategy for improving protein solubility, umami taste, and texture in plant-based patties.

Jong Hyeon Han, Hyun Ju Lee, Ji Hwan Ryoo, Hyun Su Jung, Hyuk Cheol Kwon, Dong-Min Shin, Chang Hee Jeong, Yun-Sang Choi, Sung Gu Han

Abstract read
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In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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2 · The registry

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4 · The record

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5 · Who and what money

Authors and funding

9 authors.

Jong Hyeon HanDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
Hyun Ju LeeDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
Ji Hwan RyooDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
Hyun Su JungDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
Hyuk Cheol KwonResearch Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Dong-Min ShinDepartment of Food Science and Technology, Keimyung University, Daegu 42601, South Korea.
Chang Hee JeongTechnology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Yun-Sang ChoiResearch Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Sung Gu HanDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The Maillard reaction generates key flavor compounds that enhance the palatability and overall quality of plant-based meats (PBMs). We utilized the Maillard reaction on heme protein hydrolysate (HH) to improve functionality and diversify flavor while maintaining its meat-like bloody taste. The optimized condition was an HH-xylose ratio of 2:1, heated for 6 h at 80 °C. Three samples were compared: HH, HH-xylose mixture (HHX), and HH-xylose Maillard reaction product (MHHX). MHHX exhibited higher grafting degree and browning intensity, along with stable structural modifications. MHHX improved protein solubility, emulsifying capacity, and thermal stability. Changes in MHHX amino acid composition contributed to enhanced umami and reduced bitterness. In PBMs, 1% MHHX increased hardness from 12.54 to 15.95 N while enhancing umami and maintaining bloody taste. Taken together, Maillard reaction modified HH structure and improved its physicochemical and sensory properties while maintaining bloody taste, making MHHX a suitable PBM additive.

Indexed as

Bloody tasteEnzyme hydrolysisHeme proteinMaillard reactionPlant-based meatUmami

Identifiers

PMID42597792
PMCPMC13470531

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.