Effect of Dextran Conjugation on the Conformational and Functional Properties of Arachin
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Abstract:
Arachin can react with dextran to form conjugation products with high molecular weight. It was found that the acid subunits of arachin were easier to glycosylate with dextran than basic subunits. The heat-pretreatment of arachin could not increase the speed of Maillard reaction with dextran. Proteins in mixtures/conjugates might have a more compacted tertiary conformation than that in arachin, which might limit the extent of glycosylation. The conjugation with dextran could improve the solubility and emulsifying properties of arachin, while it was hard to improve the functional properties of arachin when pretreated by heat. Non-heat pretreatment arachin conjugated with polysaccharide had high solubility and emulsifying activity, and they could reach the highest values of 95% and 149 m2/g after dry heat of 14 days.
