Functional protein-polysaccharide conjugate prepared by controlled dry-heating of ovalbumin-dextran mixtures.
نویسندگان
چکیده
A functional ovalbumin-dextran conjugate was prepared by dry-heated storage at 60 degrees C and 65% relative humidity for 3 weeks. The emulsifying properties of the ovalbumin-dextran conjugate were about three times higher than those of an ovalbumin-glucose conjugate. SDS-electrophoresis patterns showed that the ovalbumin-dextran conjugate obtained by dry-heating was not as polydispersed as that obtained by cyanogen bromide-activated dextran. The average molecular weight of the ovalbumin-dextran conjugate was about 200,000. The excellent emulsifying properties of ovalbumin-dextran conjugate were maintained even at pH 3 and were further improved at pH 10. In addition, the emulsifying properties of the ovalbumin-dextran conjugate were greatly enhanced by preheating the conjugate at 100 degrees C. Thus, it is suggested that an ovalbumin-dextran conjugate prepared by controlled dry-heating can be used as a macromolecular emulsifier for food applications.
منابع مشابه
The Structure and Nature of Protein-Polvsaccharide Complexes
Many food systems consist of mixtures of protein and polysaccharide and many are also thermally processed. Potential interaction phenomena in solutions ofprotein and polysaccharide are described using the following probes: sedimentation velocity and sedimentation equilibrium analytical ultracentrifugation, dynamic light scattering and total intensity light scattering coupled to an on-line gel p...
متن کاملImprovement of Surface Functionalities, Including Allergenicity Attenuation, of Whole Buckwheat Protein Fraction by Maillard-Type Glycation with Dextran
The purpose of the current study was to determine the effects of the introduction of polysaccharide chains onto the molecular surface of buckwheat proteins on buckwheat protein surface functionality. The whole buckwheat protein fraction (WBP) was prepared using 50 mM phosphate buffer (pH 7.5) containing 0.5 M NaCl and covalently linked with 6 kDa, 17.5 kDa, 40 kDa, 70 kDa, or 200 kDa dextran by...
متن کاملEffects of casein, ovalbumin, and dextran on the astringency of tea polyphenols determined by quartz crystal microbalance with dissipation.
Tea polyphenols (TPPs) can bind with proteins and peptides through hydrophobic interaction and hydrogen bonding. Casein, ovalbumin, and dextran were used to investigate their influence on the interactions between TPP and gelatin and, therefore, to investigate their influence on TPP taste. Casein-g-dextran (CgD) and ovalbumin-g-dextran (OgD) grafting conjugates were prepared through the Maillard...
متن کاملProduction and Investigation of the Effects of Polysaccharide-Protein Conjugate Vaccine in Prevention of Salmonella Typhimurium Infections in Mouse Model
S.typhimurium is a gram negative bacterium causing serious enteric or extraintestinal infections in human, cattle and birds. These kinds of infections may lead to some permanent or nonpermanent complications like endophthalmitis, Guillain-Barre syndrome and osteomyelitis . Multi-resistant strains of S.typhimurium have been reported from several countries, and these infections are a major public...
متن کاملFunctional Changes of Lysozyme by Conjugating with Carboxymethyl Dextran.
Hen egg lysozyme-carboxymethyl dextran (HEL-CMD) conjugate was prepared by using water-soluble carbodiimide as a model protein-acidic polysaccharide conjugate for improving the protein function. An acid-amide bond between HEL and CMD was confirmed by SDS-PAGE, isoelectric focusing and IR spectra. The molar ratio of CMD to HEL in the conjugate was 1:1. The isoelectric point of the conjugate was ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Agricultural and biological chemistry
دوره 54 1 شماره
صفحات -
تاریخ انتشار 1990