ENHANCED ANTIOXIDATIVE EFFECT OF OVALBUMIN DUE TO COVALENT BINDING OF POLYSACCHARIDES

The antioxidant action of ovalbumin was remarkably enhanced by covalent binding of dextran or galactomannan through a controlled Maillard reaction. A significant improvement in the emulsifying properties of ovalbumin was also observed in the ovalbumin-polysaccharide conjugates. The resulting high affinity to oil suggested that the radical scavenging activity of ovalbumin may be elevated by covering oil surfaces with the ovalbumin-polysaccharide conjugate. The emulsifying activity and emulsion stability of the ovalbumin-polysaccharide conjugates were not affected in acidic pH or high salt conditions, while commercial emulsifiers were greatly affected in these conditions. The conjugates of ovalbumin with dextran or galactomannan can be used as a bifunctional food additive having excellent antioxidant effect and emulsifying properties.