Functional Protein-Polysaccharide Conjugate Prepared by Controlled Dry-heating of Ovalbumin-Dextran Mixtures(Food & Nutrition)

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概要

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• A functional ovalbumin-dextran conjugate was prepared by dry-heated storage at 60℃ and 65% relative humidity for 3 weeks. The emulsifying properties of the ovalbumin-dextran conjugate were about three times higher than those of an ovalbumin-glucose conjugate. SDS-electrophoresis patterns showed that the ovalbumin-dextran conjugate obtained by dry-heating was not as polydispersed as that obtained by cyanogen bromide-activated dextran. The average molecular weight of the ovalbumin-dextran conjugate was about 200,000. The excellent emulsifying properties of ovalbumin-dextran conjugate were maintained even at pH 3 and were further improved at pH 10. In addition, the emulsifying properties of the ovalbumin-dextran conjugate were greatly enhanced by preheating the conjugate at 100℃. Thus, it is suggested that an ovalbumin-dextran conjugate prepared by controlled dry-heating can be used as a macromolecular emulsifier for food applications.

• 社団法人日本農芸化学会の論文
• 1990-01-23

著者

• KOBAYASHI Kunihiko

  Department of Pediatrics, Hokkaido University Graduate School of Medicine

• KATO Akio

  Department of Agricultural Chemistry, Yamaguchi University

• Furuta R

  Sumitomo Chemical Co. Ltd. Osaka Jpn

• Sasaki Youko

  Department Of Agricultural Chemistry Faculty Of Agriclture Yamaguchi University

• FURUTA Ritsuko

  Department of Agricultural Chemistry, Faculty of Agriclture, Yamaguchi University

• Kobayashi Kunihiko

  Department Of Orthopaedics Tokai University School Of Medicine

• Kato Akio

  Department Of Agricultural Chemistry Faculty Of Agriclture Yamaguchi University

• Kobayashi Kunihiko

  Department Of Agricultural Chemistry Faculty Of Agriclture Yamaguchi University

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