Preparation and Theoretical Analysis of Soy Protein-polysaccharide Conjugates Obtained in Liquid System (Ⅰ) Preparation of Soy Protein-dextran Conjugates

Abstract

Abstract: As a new and efficient method, various factors affecting the Maillard reaction in liquid system were studied in a series of experiments. It showed that products having the same excellent emulsifying properties with 80% ethanol reacting system, concentration of reactant is 60%, 50 ℃ during 6 h with 95% ethanol reacting system while the concentration of reactant is 60%, 60 ℃ during 24 h, the emulsifying properties become optimized and could be compared with dry-heating. The covalent attachment of polysaccharides to protein was confirmed by SDS-PAGE.

Key words: conjugate, SAPP, emulsifying properties, maillard reaction

QI Jun-Ru, YANG Xiao-Quan, LIAO Jin-Song. Preparation and Theoretical Analysis of Soy Protein-polysaccharide Conjugates Obtained in Liquid System (Ⅰ) Preparation of Soy Protein-dextran Conjugates[J]. FOOD SCIENCE, 2008, 29(1): 111-114.

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Preparation and Theoretical Analysis of Soy Protein-polysaccharide Conjugates Obtained in Liquid System (Ⅰ) Preparation of Soy Protein-dextran Conjugates

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