Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: April 2, 2004
Publication Date: April 2, 2004
Citation: Dunlap, C.A., Cote, G.L. 2004. The effect of polysaccharide size in protein-polysaccharide conjugate emulsifiers [abstract]. American Chemical Society. Paper No. 66. Technical Abstract: The improvement of the functional properties of agricultural proteins is important in developing new uses for these products. Previous studies with protein-polysaccharide conjugates have demonstrated improvement in the solubility, thermal stability, and emulsifying ability of a variety of proteins. However, little research has been applied toward optimizing their use and understanding their interactions. In the current study, conjugates of ß-lactoglobulin and dextran polysaccharides were formed via the Maillard reaction. A series of conjugates were constructed by varying the size of the polysaccharide in the reaction. The conjugate products were then isolated through ion-exchange and size-exclusion chromatography. The products were analyzed for their ability to stabilize oil-in-water emulsions. In addition, their effect on particle size and protein loading was examined.