Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties

Figure 2

Changes in absorbance at 294 nm and 420 nm of BSFL-Glu conjugates as a function of reaction time: (a) 50°C, (b) 70°C, and (c) 90°C.

(a)

(b)

(c)