Preparation and Theoretical Analysis of Protein-polysaccharide Conjugates Obtained in Liquid System(Ⅲ) Improvement of Functional Properties of Protein-polysaccharide Conjugates

Abstract

Abstract: Functional properties of soybean acid precipitated protein(SAPP)-dextran conjugate were discussed systematically. Results showed that emulsifying activity index (EAI) of conjugates in liquid system reduced on the conditions of acidic pH and preheating 3 min at 100 ℃; And the excellent emulsifying properties of SAPP-dextran conjugate were steady even at pH 7.0 and pH 10.0 in liquid system. And SAPP-dextran conjugate obtained was soluble at a wide range of pH 2～12 in liquid system. SAPP-dextran conjugate was analyzed by differential scanning calorimetry (DSC) in 80% ethanol reacting system 6 h, the further proved new compound obtained by protein was conjugated with polysaccharide, which has strong stability at high temperture.

Key words: SAPP, functional properties, Maillard reaction, dextran

QI Jun-Ru, YANG Xiao-Quan, LIAO Jin-Song. Preparation and Theoretical Analysis of Protein-polysaccharide Conjugates Obtained in Liquid System(Ⅲ) Improvement of Functional Properties of Protein-polysaccharide Conjugates[J]. FOOD SCIENCE, 2008, 29(3): 71-73.

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Preparation and Theoretical Analysis of Protein-polysaccharide Conjugates Obtained in Liquid System(Ⅲ) Improvement of Functional Properties of Protein-polysaccharide Conjugates

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