Novel Antioxidative Wall Materials for Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides.

In this study, three kinds of Maillard reaction products (MRPs) have been, for the first time, successfully prepared by conjugating soy protein isolate (SPI) with isomaltooligosaccharide, xylooligosaccharide, or galactooligosaccharide at 80 °C for 30 or 60 min and applied for the construction of () microcapsules. The results showed that MRPs exhibited enhanced antioxidative activities compared with their physically mixed counterparts. The digested MRPs displayed excellent resistance to pathogenic bacteria and promoted the growth of .