Structural and functional modifications of pumpkin seed protein concentrate via glycation with fructose and allulose
Food Chemistry, vol.515, 2026 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 515
- Publication Date: 2026
- Doi Number: 10.1016/j.foodchem.2026.149222
- Journal Name: Food Chemistry
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Chimica, Compendex, EMBASE, MEDLINE
- Keywords: Allulose, Conjugates, Fructose, Functional properties, Glycation, Protein, Pumpkin seed
- Middle East Technical University Affiliated: Yes
Abstract
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.