Preparation of Soy Protein-Dextran Conjugate Through the Maillard Reaction

Soybean acid precipitated protein(SAPP) was conjugated with dextran by Maillard reaction under dry-heating condition, and the emulsifying activity of conjugate was discussed.It showed that the products have improved and excellent emulsifying activity as the biopolymers conjugated in desirable degree. The excellent emulsifying properties of SAPP-dextran conjugate could be maintained even at pH 3.0, and further improved at pH 10.0. In addition, the emulsifying properties of SAPP-dextran conjugate changed very little high temperature of 100 ℃ or in high concentration salt solution. Covalent attachment of polysaccharides to protein was confirmed by SDS-PAGE.