Structural and functional modifications of pumpkin seed protein concentrate via glycation with fructose and allulose

TAŞ O., ŞÜMNÜ S. G., ÖZTOP H. M.

Food Chemistry, cilt.515, 2026 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 515
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1016/j.foodchem.2026.149222
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Chimica, Compendex, EMBASE, MEDLINE
  • Anahtar Kelimeler: Allulose, Conjugates, Fructose, Functional properties, Glycation, Protein, Pumpkin seed
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Glycation, the initial stage of the Maillard reaction, is an effective and economical method to enhance protein functionality without chemical additives or complex processing. In this study, glycation was applied to pumpkin seed protein concentrate (PSPC), a sustainable plant protein source. Reactions were conducted using fructose and allulose at PSPC:sugar ratios of 1:1 and 3:1. The extent of glycation was evaluated through browning index, free amino groups, remaining reducing sugars, amino acid profile, and FTIR spectroscopy. Functional properties, including solubility, surface hydrophobicity, emulsion activity, foaming capacity, antioxidant activity, and hydration behavior, were analysed. Fructose-conjugated samples at the 1:1 ratio showed the highest glycation degree, increasing solubility from ∼12% to ∼35%, improving emulsion activity from ∼32 to ∼48 m2/g, and enhancing foaming capacity from ∼30% to ∼50%. Overall, glycation presents a simple and sustainable modification technique that significantly improves the functional performance of PSPC.