Effect of glycosylation via maillard reaction and acylation on African yam bean (Sphenostylis stenocarpa) protein functionality

Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico‐chemical properties of conjugates

“…This changes in accord with DG, indicated that increased DG at higher ultrasonic power provided more hydrophilic groups, and finally make MBPIs more amphiphilic. Increased solubility might aid its rapid migration to the water–oil interface thereby further enhancing its EAI . The reason for the increase of emulsification stability is still not clear; both ultrasonic treatment and glycation increased emulsification stability .…”

“…Increased solubility might aid its rapid migration to the water-oil interface thereby further enhancing its EAI. 42 The reason for the increase of emulsification stability is still not clear; both ultrasonic treatment and glycation increased emulsification stability. 43 It has also been reported that an increase in ESI was related to the balance between the aggregation and exposure of hydrophobic groups of denatured protein.…”