Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates

► MTGase cross-linking reaction increased the peptides content of 1000-5000 Da. ► MSPC enhanced umami, mouthfulness, continuity, meaty etc., compared with MSP. ► MTGase cross-linking reaction did not influence antioxidant activity of MRPs.