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<p>To prepare Maillard reaction products (MRPs) from polydextrose (PD) and soy protein isolate (SPI) and to investigate their functional properties and structural changes, this study employed a wet-heating Maillard reaction approach. The grafting degree and browning intensity were used as evaluation metrics to systematically assess how different processing parameters influence the reaction. By analyzing emulsifying properties and antioxidant activity and employing SDS-PAGE, laser confocal microscopy, and Fourier-transform infrared spectroscopy, the structural changes in SPI during the reaction were examined. The results revealed an optimal reaction condition: 3 h, 80°C, pH 8, and a protein-to-polysaccharide mass ratio of 1:2. Structural characterization further confirmed the successful glycosylation of SPI under these conditions. Overall, PD-SPI MRPs were successfully prepared via the Maillard reaction, thereby improving SPI’s functional properties.</p>

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Preparation and properties of polydextrose-soy protein isolate maillard reaction products

  • 期刊论文

  • 发表日期：

    2026年3月16日

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  • Qixiang Lu,
  • Huifu Ji,
  • Ziye Wang,
  • Dengpan Wang,
  • Pengwei Xie,
  • Fangjie Guo,
  • Hongshuai Zhu,
  • Yangyang Yu,
  • Xinhua Xie

摘要

To prepare Maillard reaction products (MRPs) from polydextrose (PD) and soy protein isolate (SPI) and to investigate their functional properties and structural changes, this study employed a wet-heating Maillard reaction approach. The grafting degree and browning intensity were used as evaluation metrics to systematically assess how different processing parameters influence the reaction. By analyzing emulsifying properties and antioxidant activity and employing SDS-PAGE, laser confocal microscopy, and Fourier-transform infrared spectroscopy, the structural changes in SPI during the reaction were examined. The results revealed an optimal reaction condition: 3 h, 80°C, pH 8, and a protein-to-polysaccharide mass ratio of 1:2. Structural characterization further confirmed the successful glycosylation of SPI under these conditions. Overall, PD-SPI MRPs were successfully prepared via the Maillard reaction, thereby improving SPI’s functional properties.