Yw. Shu et al., EFFECTS OF THE LENGTH OF POLYSACCHARIDE CHAINS ON THE FUNCTIONAL-PROPERTIES OF THE MAILLARD-TYPE LYSOZYME-POLYSACCHARIDE CONJUGATE, Journal of agricultural and food chemistry, 44(9), 1996, pp. 2544-2548
The effect of the length of polysaccharide chains on the functional pr
operties of Maillard-type protein-polysaccharide conjugates was invest
igated using the lysozyme as a model protein, various sizes of galacto
mannan as a polysaccharide, and xyloglucan as an oligosaccharide. The
emulsifying properties of the lysozyme-galactomannan conjugates increa
sed in proportion to the length of polysaccharide chains. On the other
hand, the heat stability of the lysozyme-galactomannan conjugates gre
atly increased in the range of 3.5-24 kDa galactomannan, regardless of
its molecular mass. In addition, the effects of the binding number of
polysaccharide to lysozyme on the emulsifying properties of the lysoz
yme-galactomannan conjugates were further investigated using 1 and 2 m
ol of the galactomannan (24 kDa)-attached lysozyme. The 2 mol of the p
olysaccharide-attached lysozyme showed better emulsifying properties t
han 1 mol of the polysaccharide-attached protein. The residue most sen
sitive to the Maillard reaction in a lysozyme was identified as the 97
-lysine using the lysozyme-xyloglucan conjugate.