Pea protein properties are altered following glycation by microwave heating

• Published in: Food science & technology Vol. 150; p. 111939
• Main Authors: Ertugrul, Ulku, Namli, Serap, Tas, Ozan, Kocadagli, Tolgahan, Gokmen, Vural, Sumnu, S.Gulum, Oztop, Mecit Halil
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2021
• Subjects: AGEs; Allulose; Glycation; Microwave heating; Pea protein concentrate; AGEs; Microwave heating; Pea protein concentrate; Allulose; Glycation
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.111939

Pea protein is often used in protein enriched diets due to its nutritional properties. Modifying its properties has been studied from many perspectives. Glycation, a non-enzymatic glycosylation reaction of proteins, is one of the modification strategies used to alter its properties like solubility and hydration ability. This study aims to investigate the extent and effect of glycation by MW heating with reducing sugars (glucose, fructose and allulose) on pea protein concentrate (PPC) by determining protein solubility and hydration behavior, free amino groups, remaining reducing sugars and glycation products. Based on the results, samples glycated by microwave heating participated in the reaction more, and this method enhanced the solubility and the hydration of PPC more than conventional heating. In fact, the solubility of 2:1.25 samples glycated by MW heating has almost doubled compared to control. Overall, the study indicated that glycation by MW heating could be used as an alternative modification method since it increased the water-PPC interactions more than water bath glycation. •Glycation was conducted by microwave heating on pea protein concentrate for the first time.•Allulose was used as a sugar source in pea protein concentrate glycation for the first time.•Advanced glycation end products confirmed the occurrence of glycation.•Microwave heating improved pea proteins' properties more than water bath heating.