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

Author:

Yoshida Tadashi1,Tomono Misato1,Takahashi Ryohei1,Hattori Makoto1

Affiliation:

1. Tokyo University of Agriculture and Technology

Abstract

Abstract 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 property 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.

Publisher

Research Square Platform LLC

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