Study on the Preparation and Emulsifying Properties ofProtein-polysaccharide Conjugate

Abstract

Abstract: Isolated soy protein was conjugated with polysaccharide by Maillard reaction under 60℃ and 79% RH and the factorssuch as pH and reaction time which would affect the reaction kinetics were discussed.It seemed that the products possessedexcellent improved emulsifying ability as the biopolymers conjugated in a desirable degree.The excellent emulsifying propertiesof isolated soy protein-polysaccharide conjugate were maintained even at pH 3.0 and were further improved at pH 10.In addition,the emulsifying properties of isolated soy protein-polysaccharide conjugate were greatly enhanced by preheating the conjugateat 100℃.The covalent attachment of polysaccharides to protein was confirmed by SDS-PAGE.

Key words: soy protein, emulsifying properties, Maillard, Konjac Glucomannan

QI Jun-Ru, YANG Xiao-Quan, PENG Zhi-Ying. Study on the Preparation and Emulsifying Properties ofProtein-polysaccharide Conjugate[J]. FOOD SCIENCE, 2003, 24(11): 34-37.

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Study on the Preparation and Emulsifying Properties ofProtein-polysaccharide Conjugate

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