Preparation and Reaction Mechanism of Soy Protein-Polysaccharide Conjugate Obtained by Dry-heat Medium Temperature Treatment (I)Preparation of Protein-dextran Conjugates and Forming Mechanism of Protein-polysaccharide Conjugate

A functional soybean acid-precipitated protein (SAPP)-polysaccharide conjugate was prepared by dry-heat medium temperature (60℃) treatment. The covalent attachment of polysaccharides to protein was confirmed by SDS-PAGE. The reaction path of protein-polysaccharide Maillard reaction was analyzed. It was reported that the protein-polysaccharide products were obtained in 2 steps, and could be acceptably put in the products as the Amadori groups. The molecular structure features of conjugate were analyzed through IR-spectrums.