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

Tadashi Yoshida, Misato Tomono, Ryohei Takahashi, Makoto Hattori
2022 unpublished

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β-Conglycinin was conjugated with carboxymethyl dextran (CMD) by the Maillard reaction to improve its function. The β-conglycinin-CMD conjugate was purified by dialysis. Conjugation was confirmed by SDS-PAGE with CBB and PAS staining. Composition of the β-conglycinin-CMD was β-conglycinin:CMD = 1:2.7 (molar ratio) which was confirmed by BCA method and phenol sulfuric acid method. Solubility of β-conglycinin in the range of pH 2.0–7.0 was much improved by conjugation with CMD. Emulsifying
more » ... y of β-conglycinin at pH 7 and in presence of salt was improved by conjugation with CMD. Immunogenicity of β-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.
doi:10.21203/rs.3.rs-2020497/v1 fatcat:n5kcv46gzvhy7jb2w6fuquybmu
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Tadashi Yoshida, Misato Tomono, Ryohei Takahashi, Makoto Hattori. "Functional improvements in β-conglycinin by edible bioconjugation with carboxymethyl dextran." (2022)