Effects of the length of polysaccharide chains on the functional properties of the Maillard-type lysozyme-polysaccharide conjugate

被引:84
作者
Shu, YW
Sahara, S
Nakamura, S
Kato, A
机构
[1] YAMAGUCHI UNIV,FAC AGR,DEPT BIOL CHEM,YAMAGUCHI 753,JAPAN
[2] YAMAGUCHI UNIV,DEPT FOOD & NUTR,UBE,YAMAGUCHI 755,JAPAN
关键词
lysozyme; Maillard-type protein-polysaccharide conjugate; galactomannan; xyloglucan;
D O I
10.1021/jf950586m
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The effect of the length of polysaccharide chains on the functional properties of Maillard-type protein-polysaccharide conjugates was investigated using the lysozyme as a model protein, various sizes of galactomannan as a polysaccharide, and xyloglucan as an oligosaccharide. The emulsifying properties of the lysozyme-galactomannan conjugates increased in proportion to the length of polysaccharide chains. On the other hand, the heat stability of the lysozyme-galactomannan conjugates greatly increased in the range of 3.5-24 kDa galactomannan, regardless of its molecular mass. In addition, the effects of the binding number of polysaccharide to lysozyme on the emulsifying properties of the lysozyme-galactomannan conjugates were further investigated using 1 and 2 mol of the galactomannan (24 kDa)-attached lysozyme. The 2 mol of the polysaccharide-attached lysozyme showed better emulsifying properties than 1 mol of the polysaccharide-attached protein. The residue most sensitive to the Maillard reaction in a lysozyme was identified as the 97-lysine using the lysozyme-xyloglucan conjugate.
引用
收藏
页码:2544 / 2548
页数:5
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