AbstractThe changes of technological properties of albumin‐based hydrogels induced by increasing degrees of post‐translational modification of the protein are reported. Maillard‐type modification of amino acids arginine and lysine of albumin is achieved through glyoxal as an α‐dicarbonyl compound. The degrees of modification are fine‐tuned using different molar ratios of glyoxal. Hydrogels are thermally induced by heating highly concentrated precursor solutions above the protein's denaturation temperature. While the post‐translational modifications are determined and quantified with mass spectrometry, continuous‐wave (CW) electron paramagnetic resonance (EPR) spectroscopy shed light on the protein fatty acid binding capacity and changes thereof in solution and in the gel state. The viscoelastic behavior is characterized as a measure of the physical strength of the hydrogels. On the nanoscopic level, the modified albumins in low concentration solution reveal lower binding capacities with increasing degrees of modification. On the contrary, in the gel state, the binding capacity remains constant at all degrees of modifications. This indicates that the loss of fatty acid binding capacity for individual albumin molecules is partially compensated by new binding sites in the gel state, potentially formed by modified amino acids. Such, albumin glycation offers a fine‐tuning method of technological and nanoscopic properties of these gels.