Properties of Protein Peptides Modified by Dextran in Macromolecular Crowding Condition
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Abstract:
In this work, properties of protein peptides modified by dextran in macromolecular crowding condition in liquid system were investigated. The result indicated that the conjugate prepared by protein peptides and dextran reacting at 60℃ for 4h had superior function on the grafted degree, thermal stability, oxidation resistance and emulsification. First, pepsin was introduced for enzymolysis of soybean protein isolated, preparing the glycopeptide. Glycopeptide-dextran covalent conjugate was prepared via Maillard reaction in macromolecular condition. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to confirm the formation of covalent conjugate of 7S-dextran. In macromolecular crowding conditions, the Maillard reaction and enzymatic were combined for the protein glycosylated reaction, the enzymatic can greatly shorten the chemical modification reaction time. The pepsin give a driving force to unfold the tertiary structure of protein, promoting the exposure ofε-amino groups and covalent attachment to the dextran.
