Maillard conjugation of jackfruit seed protein by dextran: structural modulation toward enhanced gelation and 3D printing performance

Key Points

• Gelation improved significantly, enhancing the performance in 3D printing applications.
• The study reports a notable increase in gel strength by 50% following Maillard conjugation with dextran.
• Experimental approach involved assessing protein structure changes and their impact on gelation.
• Findings suggest potential applications in food technology and 3D printing for plant-based materials.