ArticleFood chemistry: X2026
Microwave-assisted extraction enhances wet-heating Maillard glycation of lupin protein with galacto-oligosaccharides: structural basis for improved interfacial functionality and gut fermentability.
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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Abstract
Lupin protein isolate (LPI) is limited in food use by poor solubility and weak interfacial behavior. This study tested whether the extraction route conditions LPI for subsequent glycation. LPI was recovered by microwave-assisted extraction, applied only during extraction, and conjugated with galacto-oligosaccharides (GOS) by wet heating at 90 °C for 15 min. Spectroscopic, electrophoretic, thermal and microscopic analyses confirmed GOS attachment and partial unfolding. The conjugate from microwave-extracted LPI reached the highest apparent degree of grafting (22%), reduced particle size from 1775.1 to 89.7 nm and surface hydrophobicity from 443.3 to 62.5 arbitrary units, and lowered β-sheet content. Foaming (64%/36%), emulsifying activity (74.2 m
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