Molecular characteristics of egg white protein-dextran conjugates

Author: Wei Xu 1, Yu-jie Chi 1* and Yu-miao Hong 2
Received 6 October 2012, accepted 22 January 2013.

Egg white protein-dextran conjugates were prepared by using the Maillard reaction, and gelling properties, sulfhydryl content, hydrophobicity and molecular flexibility of the conjugates were determined. The results showed that gel hardness and water holding capacity of egg white proteins increased by 112.51% and 18.89%, respectively, after glycosylation. During the Maillard reaction, the conjugate molecules partially unfolded, which made hydrophobic groups in the molecules exposed. On the other hand, disulfide bonds formed between the molecules or in the molecules, so the total sulfhydryl content decreased.

Journal: Food, Agriculture and Environment (JFAE)
Online ISSN: 1459-0263Year: 2013, Vol. 11, Issue 1, pages 195-197. Publisher: WFL.

Article Purchasing
Impact Factor

If you like to purchase this specific document  such as article, review or this journal issue, contact us.

Specify the title of the article or review, issue, number, volume and date of the publication.

Software and compilation, Science & Technology,  all rights reserved.

Your use of this website details or service is governed by terms of use.

Authors are invited to check from time to time news or information, read more>>>

Note to Users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.