Preparation and Reaction Mechanism of Soy Protein-Polysaccharide Conjugate Obtained by Dry-heat Medium Temperature Treatment (Ⅰ)Preparation of Protein-dextran Conjugates and Forming Mechanism of Protein-polysaccharide Conjugate

Abstract

Abstract: Abstract】 A functional soybean acid-precipitated protein (SAPP)-polysaccharide conjugate was prepared by dry-heat medium temperature (60℃) treatment. The covalent attachment of polysaccharides to protein was confirmed by SDS-PAGE. The reaction path of protein-polysaccharide Maillard reaction was analyzed. It was reported that the protein-polysaccharide products were obtained in 2 steps, and could be acceptably put in the products as the Amadori groups. The molecular structure features of conjugate were analyzed through IR-spectrums. AbstractFilter('EnChDivSummary','ChDivSummaryMore2','ChDivSummaryReset2');

Key words: SAPP, glucan, emulsifying properties, Maillard, reaction route

QI Jun-ru,YANG Xiao-quan,LIAO Jin-song,PENG Zhi-ying. Preparation and Reaction Mechanism of Soy Protein-Polysaccharide Conjugate Obtained by Dry-heat Medium Temperature Treatment (Ⅰ)Preparation of Protein-dextran Conjugates and Forming Mechanism of Protein-polysaccharide Conjugate[J]. FOOD SCIENCE, 2006, 27(1): 65-68.

[1]	WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia. Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review [J]. FOOD SCIENCE, 2021, 42(7): 275-282.
[2]	YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang. Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate [J]. FOOD SCIENCE, 2021, 42(7): 134-141.
[3]	LIU Zhongbo, GENG Sheng, JIANG Zhaojing, YANG Wei, LIU Benguo. Fabrication of Food-grade Pickering Emulsions Stabilized by Cyclodextrins [J]. FOOD SCIENCE, 2021, 42(6): 24-30.
[4]	OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian. A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products [J]. FOOD SCIENCE, 2021, 42(17): 350-362.
[5]	LIU Jialin, BAI Yuxiang, LI Xiaoxiao, SUN Chunrui, QIU Hongwei, GAN Fuliang, JIN Zhengyu. Progress on Enzymatic Synthesis of Glycogen-like α-Glucan [J]. FOOD SCIENCE, 2021, 42(17): 299-306.
[6]	ZHU Qiaomei, YU Xiaowen, CHEN Haitao, YIN Lijun. Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions [J]. FOOD SCIENCE, 2021, 42(15): 10-18.
[7]	YI Shengnan, LU Jing, PANG Xiaoyang, HAO Liyu, ZHANG Shuwen, LÜ Jiaping. Effect of Heat Treatment on Maillard Reaction Degree and Volatile Components of Milk [J]. FOOD SCIENCE, 2021, 42(14): 9-15.
[8]	WANG Jin, BAI Yujia, FENG Zuoshan, ZHU Wantong, ZENG Yuruikang, JIANG Liying. Gene Expression and Activities of Pathogenesis-Related Enzymes in Postharvest Muskmelons Infected with Alternaria alternata [J]. FOOD SCIENCE, 2021, 42(14): 94-102.
[9]	LIU Pei, CHEN Cheng, QIN Xinguang, ZHANG Haizhi, HU Zhongze, WU Qiong, YAO Renyong, WANG Xuedong, LIU Gang. Emulsifying Properties of Different Kinds of Aggregates from Whey Protein Isolate and Stability of Pickering Emulsions Stabilized with Them [J]. FOOD SCIENCE, 2021, 42(12): 24-30.
[10]	WANG Zhi, LIU Haotian, LIU Qian, CHEN Qian, KONG Baohua. A Literature Review of the Application of Maillard Reaction and Its Products in the Delivery of Bioactive Substances [J]. FOOD SCIENCE, 2021, 42(11): 324-331.
[11]	REN Shuang, HE Xiaoye, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang. Preparation and Characterization of β-Lactoglobulin-Chitosan Covalent Conjugate under High Pressure Processing and Emulsion Stabilized by It [J]. FOOD SCIENCE, 2021, 42(11): 116-123.
[12]	ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi. Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(1): 279-284.
[13]	CHEN Yuying, SUN Hongbo, SONG Xiaoxiao, CHAI Yu, WANG Bolan, LENG Xiaojing. Recent Advances in Research the Bitterness of Coffee [J]. FOOD SCIENCE, 2020, 41(9): 285-293.
[14]	MA Xueping, ZHAN Ping, TIAN Honglei, WEI Zhisheng, LI Kaixuan. Effects of Mutton Tallow Subjected to Different Treatments on Aroma Compounds Generated from Thermal Reaction Systems as Evaluated by Gas Chromatography-Mass Spectrometry, Descriptive Sensory Analysis and Partial Least Squares Regression [J]. FOOD SCIENCE, 2020, 41(8): 194-201.
[15]	SHI Jia, ZHAO Xinhuai. Immunoregulatory Effect of Glycated Casein Digest in Normal Mice [J]. FOOD SCIENCE, 2020, 41(7): 140-145.

Preparation and Reaction Mechanism of Soy Protein-Polysaccharide Conjugate Obtained by Dry-heat Medium Temperature Treatment (Ⅰ)Preparation of Protein-dextran Conjugates and Forming Mechanism of Protein-polysaccharide Conjugate

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments