Functional improvements in β-conglycinin by edible bioconjugation with carboxymethyl dextran

被引：3

作者：

Yoshida, Tadashi ^{[1
]}

Tomono, Misato ^{[1
]}

Takahashi, Ryohei ^{[1
]}

Hattori, Makoto ^{[1
]}

机构：

[1] Tokyo Univ Agr & Technol, Dept Appl Biol Sci, 3-5-8 Saiwai Cho, Fuchu, Tokyo 1838509, Japan

来源：

CYTOTECHNOLOGY | 2023年 / 75卷 / 02期

关键词：

beta-Conglycinin; Neoglycoconjugate; Functional improvement; Protein conjugation; EMULSIFYING PROPERTIES; PROTEINS; GLYCININ; OBESITY;

D O I：

10.1007/s10616-022-00565-9

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

beta-Conglycinin was conjugated with carboxymethyl dextran (CMD) by the Maillard reaction to improve its function. The beta-conglycinin-CMD conjugate was purified by dialysis. Conjugation was confirmed by SDS-PAGE with CBB and PAS staining. Composition of the beta-conglycinin-CMD was beta-conglycinin:CMD = 1:2.7 (molar ratio) which was confirmed by BCA method and phenol sulfuric acid method. Solubility of beta-conglycinin in the range of pH 2.0-7.0 was much improved by conjugation with CMD. Emulsifying property of beta-conglycinin at pH 7 and in presence of salt was improved by conjugation with CMD. Immunogenicity of beta-conglycinin was reduced by conjugation with CMD. Conjugation method performed in this study was considered to be valuable in that it can be used in food processing.

引用

页码：115 / 121

页数：7

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