Abstract:

Bovine serum albumin was conjugated with dextran under dry-heating or wet-heating conditions to obtain two kinds of Maillard reaction products. Meanwhile, the products obtained were investigated by SDS-PAGE electrophoresis and molecular exclusion chromatography. Results indicated that weaker Maillard reaction under dry-heating condition was observed at higher polymerization stage, and the resulting products exhibited a broad molecular distribution. Compared with dry-heating condition, the Maillard reaction under wet-heating was prone to higher polymerization stage so that the products had a narrow molecular distribution. Moreover, PAS staining confirmed glycosylation products with different conjugation degrees under the above two thermal conditions. The molecular structure properties of Maillard reaction products under dry-heating or wetheating conditions were also analyzed by molecular exclusion chromatography.

Key words: bovine serum albumin, dextran, Maillard reaction, conjugation