{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T05:45:12Z","timestamp":1792561512113,"version":"4.5.0"},"reference-count":39,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T00:00:00Z","timestamp":1792454400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T00:00:00Z","timestamp":1792454400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"Abstract<\/jats:title>\n \n BACKGROUND<\/jats:title>\n The impact of different ultrasound (US) strategies on the formation of mung bean protein isolate\u2013gum arabic (MBPI\u2013GA) conjugates formed by the Maillard reaction was investigated to overcome the techno\u2010functional limitations of native mung bean protein isolate (MBPI). Two primary sonication strategies \u2013 pre\u2010sonication of protein (P100, P200) and co\u2010sonication of the protein\u2010polysaccharide mixture (PG100, PG200) \u2013 were compared with traditional wet\u2010heating controls.<\/jats:p>\n <\/jats:sec>\n \n RESULTS<\/jats:title>\n \n High\u2010intensity ultrasound (200\u2009W) significantly accelerated Maillard reaction kinetics, resulting in the highest degrees of grafting (44% to 47%) compared with wet\u2010heated MBPI\u2013GA conjugates without ultrasound treatment. Fourier transform infrared (FTIR) spectroscopy and reactive sulfhydryl group analyses confirmed that ultrasonic cavitation induced structural unfolding, as evidenced by a significant reduction in \u2010sheet fractions and a concomitant increase in random coil content, exposing buried reactive sites. All sonicated conjugates exhibited more than a twofold increase in protein solubility compared with the native protein. The PG200 strategy maximized emulsifying activity index (EAI) and water\u2010holding capacity (8.5\u2009g g\n \u22121<\/jats:sup>\n ), and PG100 yielded the highest\n in vitro<\/jats:italic>\n protein digestibility (approximately 60%) and improved thermal stability. The denaturation temperature () increased from 81.32\u2009\u00b0C (native MBPI) to 82.65\u201383.63\u2009\u00b0C in the co\u2010sonicated conjugates, accompanied by a pronounced reduction in denaturation enthalpy () from 15.7 to 5.5\u2009J g\n \u22121<\/jats:sup>\n .\n <\/jats:p>\n Rheological assessments revealed that the conjugates formed a heat\u2010stable, liquid\u2010like network in which the loss modulus () consistently exceeded the storage modulus (), thereby preventing thermal gelation and precipitation during processing.<\/jats:p>\n <\/jats:sec>\n \n CONCLUSION<\/jats:title>\n These findings suggest that co\u2010sonication of MBPI\u2013GA mixtures is a highly effective green modification strategy for producing homogeneous, functional, and highly digestible plant\u2010based biomacromolecules. The resulting conjugates show considerable potential for use in liquid food formulations and high\u2010temperature industrial processes. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n <\/jats:sec>","DOI":"10.1002\/jsfa.71163","type":"journal-article","created":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T05:30:55Z","timestamp":1792560655000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Impact of different ultrasonication strategies on the structural, rheological, and functional properties of mung bean protein isolate\u2013gum arabic conjugates formed\n via<\/i>\n the Maillard reaction"],"prefix":"10.1002","author":[{"given":"Halil \u0130brahim","family":"Odaba\u015f","sequence":"first","affiliation":[{"name":"Faculty of Agriculture, Department of Food Engineering Eski\u015fehir Osmangazi University Eski\u015fehir Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-2210-725X","authenticated-orcid":false,"given":"Esra","family":"Karabulut","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Department of Food Engineering Eski\u015fehir Osmangazi University Eski\u015fehir Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Asena","family":"T\u00fcrk","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Department of Food Engineering Eski\u015fehir Osmangazi University Eski\u015fehir Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Merve Tu\u011f\u00e7e","family":"Tun\u00e7","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Department of Food Engineering Eski\u015fehir Osmangazi University Eski\u015fehir Turkey"},{"name":"Faculty of Engineering and Natural Sciences, Department of Food Engineering G\u00fcm\u00fc\u015fhane University G\u00fcm\u00fc\u015fhane Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ceren","family":"Elmac\u0131","sequence":"additional","affiliation":[{"name":"Eti Food R&D Center Eskisehir Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nevzat","family":"Konar","sequence":"additional","affiliation":[{"name":"Dairy Technology Department Ankara University Agriculture Faculty Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u0130lyas","family":"Atalar","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Department of Food Engineering Eski\u015fehir Osmangazi University Eski\u015fehir Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,20]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.porgcoat.2023.108201","article-title":"Structural and functional characterization of mung bean protein\u2010peach 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