Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation

详细信息    查看全文

• 作者：Xiaopeng Geng ; Bing Cui ; Yan Li ; Weiping Jin ; Yaping An ; Bin Zhou ; Ting Ye ; Lei He ; Hongshan Liang ; Ling Wang ; Yijie Chen ; Bin Li
• 关键词：Ovalbumin ; Carboxymethyl cellulose ; Glycosylation
• 刊名：Food Hydrocolloids
• 出版年：June, 2014
• 年：2014
• 卷：37
• 期：Complete
• 页码：86-92
• 全文大小：1308 K

文摘

Protein and polysaccharide complex has aroused increasing interest in food applications. In this study, ovalbumin (OVA) and carboxymethyl cellulose (CMC) conjugates were prepared by glycosylation reaction and characterized by SDS-PAGE, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and circular dichroism (CD) analysis. The degree of grafting (DG) and browning index (OD) increased with reaction time and 8聽d was selected as the optimized reaction time to equilibrium the glycosylation and unfavorable browning effect. The weight ratio (OVA: CMC) was optimized at 4:1 and pH was 7 or 8. The glycosylation grafting was proven by SDS-PAGE and FTIR. DSC showed that the thermal stability of OVA was improved after glycosylation reaction, which was positively related with molecular weight and the degree of substitution DS of CMC. From CD spectra, the secondary structure of OVA was affected by the grafted CMC with increasing 尾-sheet and random coil and decreasing 伪-helix and 尾-turns. The information obtained from this study can enrich the theoretical frame of protein and polysaccharide interaction, broaden the possible applications of food ingredients from egg source and polysaccharide, and provide the theory evidence on developing tailored egg powder.