Study on the Preparation and Emulsifying Properties ofProtein-polysaccharide Conjugate

Isolated soy protein was conjugated with polysaccharide by Maillard reaction under 60℃ and 79% RH and the factorssuch as pH and reaction time which would affect the reaction kinetics were discussed.It seemed that the products possessedexcellent improved emulsifying ability as the biopolymers conjugated in a desirable degree.The excellent emulsifying propertiesof isolated soy protein-polysaccharide conjugate were maintained even at pH 3.0 and were further improved at pH 10.In addition,the emulsifying properties of isolated soy protein-polysaccharide conjugate were greatly enhanced by preheating the conjugateat 100℃.The covalent attachment of polysaccharides to protein was confirmed by SDS-PAGE.