Journal of South China University of Technology(Natural Science Edition) ›› 2011, Vol. 39 ›› Issue (12): 121-126.

• Food Science & Technology • Previous Articles     Next Articles

Covalent Modification of SPI by Dextran in Macromolecular Crowding Conditions

Qi Jun-ru  Zhuo Xiu-ying  Yang Xiao-quan  Yin Shou-wei  Huang Li-xin   

  1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2011-04-26 Revised:2011-08-02 Online:2011-12-25 Published:2011-11-04
  • Contact: 齐军茹(1977-) ，女，博士，副教授，主要从事食品生物技术及蛋白质工程研究． E-mail:jrqi@scut.edu.cn
  • About author:齐军茹(1977-) ，女，博士，副教授，主要从事食品生物技术及蛋白质工程研究．
  • Supported by:

    国家自然科学基金资助项目( 31000758 ) ; 华南理工大学中央高校基本科研业务费专项资金资助项目( 2009ZM0145) ; 福建省区域重大科技项目( 2010N3008)

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Abstract:

In order to explore the covalent modification of proteins by polysaccharide chains,soy protein isolate ( SPI) -dextran conjugate ( SDC) was prepared via the Maillard reaction in macromolecular crowding conditions. Then,the functions and conformation of the product were analyzed by means of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis,the fluorescence spectroscopy,the gel permeation chromatography and the circular dichroism spectroscopy. The results show that ( 1) there occurs a covalent binding of dextran to SPI after the Maillard reaction best being carried out with a SPI-to-dextran mass ratio of 1: 1 at 60℃ for 30 h; ( 2) as compared with the SPI-dextran mixture without the Maillard reaction,SDC possesses less hydrophobic groups on its surface and stronger emulsifying activity in macromolecular crowding conditions; ( 3) SDC is more thermally stable than SPI; and ( 4) the covalent binding of polysaccharides changes the structure of SPI and improves the structural flexibility,which benefits the function display of SPI.

Key words: macromolecular crowding, soybean protein isolate, dextran, covalent bonds, Maillard reaction

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