Optimization of PEF combined microwave glycation and comparison with conventional microwave treatment for soy protein and kappa carrageenan conjugation

values ranging from 0.79 to 0.89. The results indicated greater influence of pulse width and amplitude on various response parameters. The desirability of an optimized conjugate sample was 0.96. Further hybrid PEF-microwave glycated sample was compared with microwave glycation alone. The attributes significantly improved for PEF combined microwave glycation. After the optimized hybrid treatment, values of responses were higher viz., DC (1.6 times), IP (1.75 times), and hardness (1.94 times), whereas BI was reduced by 89.28%. This study paves the way for the use of non-thermal technologies (pulse electric field), as pretreatment to improve the quality and functionality of conjugates. This study highlights the potential to manufacture commercial-grade additives, such as gelling agents, from soy protein and κ-carrageenan.