{"title":"Functional improvements in β-conglycinin by edible bioconjugation with carboxymethyl dextran.","authors":"Tadashi Yoshida, Misato Tomono, Ryohei Takahashi, Makoto Hattori","doi":"10.1007/s10616-022-00565-9","DOIUrl":null,"url":null,"abstract":"<p><p>β-Conglycinin was conjugated with carboxymethyl dextran (CMD) by the Maillard reaction to improve its function. The β-conglycinin-CMD conjugate was purified by dialysis. Conjugation was confirmed by SDS-PAGE with CBB and PAS staining. Composition of the β-conglycinin-CMD was β-conglycinin:CMD = 1:2.7 (molar ratio) which was confirmed by BCA method and phenol sulfuric acid method. Solubility of β-conglycinin in the range of pH 2.0-7.0 was much improved by conjugation with CMD. Emulsifying property of β-conglycinin at pH 7 and in presence of salt was improved by conjugation with CMD. Immunogenicity of β-conglycinin was reduced by conjugation with CMD. Conjugation method performed in this study was considered to be valuable in that it can be used in food processing.</p>","PeriodicalId":2,"journal":{"name":"ACS Applied Bio Materials","volume":null,"pages":null},"PeriodicalIF":4.6000,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10030753/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS Applied Bio Materials","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.1007/s10616-022-00565-9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2022/12/15 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"MATERIALS SCIENCE, BIOMATERIALS","Score":null,"Total":0}
引用次数: 0
Abstract
β-Conglycinin was conjugated with carboxymethyl dextran (CMD) by the Maillard reaction to improve its function. The β-conglycinin-CMD conjugate was purified by dialysis. Conjugation was confirmed by SDS-PAGE with CBB and PAS staining. Composition of the β-conglycinin-CMD was β-conglycinin:CMD = 1:2.7 (molar ratio) which was confirmed by BCA method and phenol sulfuric acid method. Solubility of β-conglycinin in the range of pH 2.0-7.0 was much improved by conjugation with CMD. Emulsifying property of β-conglycinin at pH 7 and in presence of salt was improved by conjugation with CMD. Immunogenicity of β-conglycinin was reduced by conjugation with CMD. Conjugation method performed in this study was considered to be valuable in that it can be used in food processing.
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