Premium
Functional Improvement of Alginic Acid by Conjugating with β‐Lactoglobulin
Author(s) -
HATTORI MAKOTO,
AIBA YOICHI,
NAGASAWA KOICH,
TAKAHASHI KOJI
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb10954.x
Subject(s) - conjugate , alginic acid , carbodiimide , chemistry , maillard reaction , polysaccharide , biochemistry , mathematical analysis , mathematics
Two bovine β‐lactoglobulin‐alginic acid (β‐LG‐ALG) conjugates were prepared to improve the function of ALG by using water‐soluble carbodiimide and the Maillard reaction. Fluorescence studies suggested that the conformation around Trp had been changed in each conjugate and that the surface of each conjugate was covered with polysaccharide chain. Structural analyses with monoclonal antibodies indicated that the conformation around 15Val‐29IIe (β ‐sheet) in each conjugate had changed, while the native structure was maintained around 125Thr‐135Lys (α‐helix). After conjugating with β ‐LG, ALG showed retinol‐binding and high emulsifying ability. The aggregating property of ALG in acid and in the presence of Ca 2+ was improved in each conjugate.