Properties of soybean 7S globulin modified by dextran

Soybean 7S globulin-dextran covalent conjugate was prepared via Maillard reaction in macromolecular crowding condition in liquid system,the covalent attachment of dextran to globulin was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE).Gel permeation chromatography(GPC),Haake rheometer,fluorescence spectrophotometer and UV-visible spectrophotometer were used to confirm the formation of covalent conjugate and analyze the functional characteristics of protein after the covalent attachment of polysaccharide.The results showed that 5% 7S globulin and 15% dextran in pH7.0,at 95℃ for 6 h,obtained higher degree of grafting.Soybean 7S globulin and dextran macromolecule covalent conjugate was formed.GPC spectra showed that the reaction products of 7S globulin and dextran were composed of a mixture of various molecular weights.Within a specific range,apparent viscosity of the covalent conjugate gradually increased with increasing reaction time.The emulsification activity of covalent conjugate increased by about 221.7%.