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The samples were assessed for absorption, degree of grafting (DG), surface hydrophobicity, antioxidant activity, molecular weight (MW) profile, chemical alteration, volatile compounds, functional and sensory properties. Results showed that Maillard grafting led to increase in absorption and DG (maximum value: MLPHC), and led to the reduction of the surface hydrophobicity and antioxidant activity (minimum value: MLPHC). MW profiles indicated that MLPH and MLPHC formed new bands at MW &gt;250\u2009kDa. Regarding the Fourier transform infrared spectroscopy (FTIR), Maillard conjugation led to the occurrence of peaks at 1759 and 1765\u2009cm<jats:sup>\u22121<\/jats:sup>, while the intensities of amide I bands at 1637 and 1659\u2009cm<jats:sup>\u22121<\/jats:sup> and amide II bands at 1498 and 1495\u2009cm<jats:sup>\u22121<\/jats:sup> were decreased. Hydrolysis, cross\u2010linking, and especially Maillard grafting provided well\u2010balanced content of volatile components. Indeed, the proportions of alcohols, ketones, aldehydes, and acids were changed, thereby, the inherent grassy and planty tastes were diminished while new umami taste was developed. Maillard grafting led to significant improvement of functional properties, while MLPH and MLPHC indicated the highest emulsifying activity at pH\u200910.0 (73.76 and 70.12\u2009m<jats:sup>2<\/jats:sup>\/g, respectively) and stability (369.64 and 288.22\u2009min), foaming capacity (88.57% and 142.86%) and stability (60.57% and 72%). Sensory analysis has demonstrated that umami taste was highly developed in MLPH and MLPHC, which can be well considered as meat proteins and flavor enhancers such as monosodium glutamate (MSG).<\/jats:p>","DOI":"10.1002\/fsn3.3966","type":"journal-article","created":{"date-parts":[[2024,1,16]],"date-time":"2024-01-16T05:45:18Z","timestamp":1705383918000},"page":"2855-2873","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties"],"prefix":"10.1002","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-1173-6953","authenticated-orcid":false,"given":"Amir","family":"Rezvankhah","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources University of Tehran  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Babak","family":"Ghanbarzadeh","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture University of Tabriz  Tabriz Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Homaira","family":"Mirzaee","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ali","family":"Ahmadi\u00a0Hassan\u00a0Abad","sequence":"additional","affiliation":[{"name":"Applied Science Learning Center Sham Sham Food Science Group  Shiraz Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ali","family":"Tavakkoli","sequence":"additional","affiliation":[{"name":"Applied Science Learning Center Sham Sham Food Science Group  Shiraz Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alireza","family":"Yarmand","sequence":"additional","affiliation":[{"name":"Student of internal diseases of large animals, Veterinary Faculty of Research Science Unit Islamic Azad University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,1,15]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.11.020"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.12.093"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2019.08.022"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2015.08.012"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODCHEM.2022.132609"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2023.115142"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/FOODS11131985"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-815665-0.00003-5"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.AFRES.2023.100327"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.08.116"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.11.016"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.11.083"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.129035"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODHYD.2017.01.038"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODHYD.2023.108462"},{"key":"e_1_2_10_17_1","volume-title":"Release and bioavailability of Nanoencapsulated food ingredients","author":"Jafari S. 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