Preparation and Theoretical Analysis of Soy Acid Protein-Polysaccharide Conjugates Obtained in Liquid System (Ⅱ) Forming Mechanism of Soy Acid Protein-polysaccharide Conjugates

Abstract

Abstract: The molecular structure features of SAPP and its conjugated with dextran were analyzed through the gel filtration chromatography(GPC), UV and IR-spectrums. The covalent attachment of polysaccharides to protein was confirmed. Through the GPC investigation, it showed that products obtained in liquid system have the same absorbing characteristics as UV and IR. GPC analysis results showed that the Mn and Mw were similar conjugates obtained in both 80% ethanol reacting system and dry-heating condition.

Key words: conjugate, SAPP(soy acid protein-polysaccharide), emulsifying properties, Maillard reaction, GPC(gel permeation chromatography)

QI Jun-Ru, YANG Xiao-Quan, LIAO Jin-Song. Preparation and Theoretical Analysis of Soy Acid Protein-Polysaccharide Conjugates Obtained in Liquid System (Ⅱ) Forming Mechanism of Soy Acid Protein-polysaccharide Conjugates[J]. FOOD SCIENCE, 2008, 29(2): 142-144 https://doi.org/

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Preparation and Theoretical Analysis of Soy Acid Protein-Polysaccharide Conjugates Obtained in Liquid System (Ⅱ) Forming Mechanism of Soy Acid Protein-polysaccharide Conjugates

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