Structural and functional modifications of quinoa protein via hyaluronic acid-induced Maillard reaction.

In recent years, quinoa protein (QP) has attracted attention for its balanced amino acids composition, but its limited techno-functional properties continue to pose challenges for its utilization. Non-enzymatic Maillard glycation is considered as a promising strategy to expand the utilization of plant proteins in food processing due to its cost-effectiveness, spontaneous nature, and the lack of need for additives to initiate the reaction. Furthermore, the use of hyaluronic acid (HA) as an ingredient in food products is becoming increasingly accepted and popular.