Study on glycosylation of mung bean protein isolates and dextran

HAN Fei-fei; LI Yang; WANG Zhong-jiang; SUI Xiao-nan; QI Bao-kun; WANG Rui; BI Shuang; LI Qiu-hui; JIANG Lian-zhou

doi:10.13386/j.issn1002-0306.2016.09.001

HAN Fei-fei, LI Yang, WANG Zhong-jiang, SUI Xiao-nan, QI Bao-kun, WANG Rui, BI Shuang, LI Qiu-hui, JIANG Lian-zhou. Study on glycosylation of mung bean protein isolates and dextran[J]. Science and Technology of Food Industry, 2016, (09): 49-52. DOI: 10.13386/j.issn1002-0306.2016.09.001

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Study on glycosylation of mung bean protein isolates and dextran

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Abstract

In order to improve the physicochemical properties of mung bean protein isolates( MBPI),MBPI- dextran covalent conjugates were prepared via Maillard reaction,solubility,emulsifying properties,surface hydrophobicity and subunit structure were studied.SDS- PAGE gel electrophoresis analysis showed that larger molecular weight covalent conjugates were formed,surface hydrophobicity analysis showed that compared to the untreated protein,MBPI- dextran covalent conjugates had a lower surface hydrophobicity,physicochemical properties such as solubility and emulsifying properties were improved after glycosylation.

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