Journal of South China University of Technology (Natural Science Edition) ›› 2011, Vol. 39 ›› Issue (4): 99-104.doi: 10.3969/j.issn.1000-565X.2011.04.018

• Electronics, Communication & Automation Technology • Previous Articles     Next Articles

Preparation and Properties of SPI-Dextran Conjugate in Liquid System

Qi Jun-ru  Zhuo Xiu-ying  Yang Xiao-quan   

  1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640.Guangdong,China
  • Received:2010-07-13 Revised:2010-11-25 Online:2011-04-25 Published:2011-03-01
  • 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)

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Abstract:

Soy protein isolate-dextran conjugate（SDC） was prepared via the Maillard reaction in a liquid system.Then,the covalent binding between dextran and the protein was confirmed using the SDS-polyacrylamide gel electrophoresis technology,and the molecular conformation and functional properties of the product with covalent binding were analyzed by means of circular dichroism spectrography,GPC and DSC.The results show that the product obtained after a 24h reaction in 95% ethanol system at 60℃ possesses better emulsifying activity than that dry-heated for 5d;and that significant structural changes occur in the secondary and the tertiary structures of the conjugate,with the tertiary structure being more compact.Moreover,an improvement of thermal stability of the product is revealed via thermal analysis.

Key words: soy protein isolate, dextran, covalent conjugate, Maillard reaction