BSA-enhanced browning also influenced the structural properties of BSA, as analyzed via SDS-PAGE and CBB staining (Fig. ). Reactions were conducted in Pi buffer at pH 7.8 with 15.6 mM catechol and BSA concentrations spanning three functional ranges: 2 mg/mL (minimal enhancement), 16 mg/mL (near-optimal enhancement), and 32 mg/mL (inhibitory to browning; Fig. ). Across all conditions, time-dependent changes were observed in the primary BSA band (~66-67 kDa), accompanied by the emergence or intensification of additional bands. At 2 mg/mL BSA, a faint high-molecular-weight (HMW) band appeared above the primary band within 30 minutes, intensifying over time (Fig. ). Concurrently, the primary band narrowed, with increased smearing above and below it, suggesting heightened heterogeneity due to catechol reactions. At 16 mg/mL BSA, these effects were more pronounced, with a stronger HMW band, enhanced smearing, and partial thinning of the primary band (Fig. ). At 32 mg/mL BSA, similar patterns were observed but attenuated, potentially reflecting the inhibited browning rate at higher BSA concentrations (Fig. ).