Table 3.

Overview of proteins from oilseeds glycated with various carbohydrates under different reaction conditions and their functionalities.

Protein	Carbohydrate	Ratio w/w (If Not Stated Otherwise)	Solvent	Manufacturing Technique	Heating Parameters	Functionality	Ref.
Canola/sunflower
sunflower protein hydrolysate	xylose	2:1 + 0.75 cysteine	distilled water, pH 7.4	wet	120 °C, 2 h	Increased antioxidant capacity and sensory properties (mouthfulness and continuity taste)	[248]
canola protein isolate	gum arabic	1:0.5/1/2	0.2 M phosphate buffer, pH 7	wet	90 °C, 0–60 min	Increased solubility (especially at pI)	[249]
canola protein isolate	gum arabic	1:0.5	0.2 M phosphate buffer, pH 7	wet	90 °C, 15 min	Increased viscosity, emulsifying activity, and emulsion stability at various pH values and after heat treatment	[244]
canola protein isolate	gum arabic	1:0.5	0.2 M phosphate buffer, pH 7	wet	90 °C, 15 min	Increased thermal stability; decreased protein aggregation	[245]
Rapeseed
rapeseed protein isolate	dextran (20 kDa)	1:1	water, pH 10	wet	90 °C, 1–3 h	Increased surface hydrophilicity, solubility, emulsifying properties, and thermal stability	[250]
rapeseed protein isolate	dextran (20 kDa)	1:1	water, pH 10	ultrasound-assisted wet	70–90 °C, 0–60 min, 20–50 kHz	Ultrasound enhanced glycation; increased solubility, thermal stability, emulsifying activity, and emulsion stability; decreased digestibility	[246]
Sesame
sesame protein concentrate	maltodextrin (DE 19)	1/2/3:1	deionized water	dry	80 °C, 24 h, 79% RH	Increased solubility, structural flexibility of the molecule, and emulsifying properties	[251]
sesame protein hydrolysate	xylose, fructose, glucose	1/2/4/6/8/10:1	water, pH 6.5/7/7.5/8/8.5	wet	110–140 °C, 60–180 min	Increased antioxidant activity and oxidative stability of sesame oil	[247]

RH: relative humidity; pI: isoelectric point.