Maillard reaction-mediated "glycation armor" in fermented soy protein isolate: Elucidating gel structural and oral...

This study modified fermented soybean protein isolate through Maillard reaction to investigate its gel structure and oral processing properties. Spectroscopic analysis revealed that Maillard reaction conferred enhanced structural and thermal stability to the gel through the formation of "glycation armor" via covalent crosslinking. Rheological results demonstrated that the synergy of Maillard reaction and fermentation significantly improved the gel's molecular network strength, absolute modulus (25.39 ± 2.78 Pa·s), and strain recovery ratio (62.41 ± 1.14 %). Oral perception evaluation indicated that the 4 h Maillard reaction-treated sample exhibited markedly enhanced umami and richness, closely correlated with the accumulation of Maillard reaction-derived compounds and the reduction of beany off-flavor components. The 4 h Maillard reaction-treated sample showed an increased friction coefficient, with lubrication properties that further improved upon artificial saliva addition, suggesting saliva-mediated optimization. This work provides novel insights into the synergistic design of gel structure and oral perception in plant-based foods.