Preparation of Soy Protein-Polysaccharide Conjugates Obtained by Dry-heated Storage and Reaction Mechanism Study (Ⅱ) The Improvement of Function Properties of Protein-Polysaccharide Conjugates

Abstract

Abstract: Functional properties of Soybean acid precipitated protein(SAPP)-dextran conjugate were studied systematically. It showed that the excellent emulsifying properties of SAPP-dextran conjugate were maintained evenly at pH3.0 and were further improved at pH 10.0. In addition, the emulsifying properties of SAPP-dextran conjugate were changed slightly by preheating the conjugate at 100℃ or with high concentration salt. SAPP-dextran conjugate was analyzed by Differential Scanning Calorimetry (DSC) during dry-heating storage for 5 days. It further proved that new compound obtained by protein was conjugated with polysaccharide. The new product is having high temperature of denaturation, almost 2 times higher than the original SAPP.

Key words: , SAPP； function properties； Maillard； dextran；

QI Jun-Ru, YANG Xiao-Quan, LIAO Jin-Song, PENG Zhi-Ying. Preparation of Soy Protein-Polysaccharide Conjugates Obtained by Dry-heated Storage and Reaction Mechanism Study (Ⅱ) The Improvement of Function Properties of Protein-Polysaccharide Conjugates[J]. FOOD SCIENCE, 2006, 27(2): 61-64.

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Preparation of Soy Protein-Polysaccharide Conjugates Obtained by Dry-heated Storage and Reaction Mechanism Study (Ⅱ) The Improvement of Function Properties of Protein-Polysaccharide Conjugates

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