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 https://doi.org/

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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

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