Effect of Chain Length of Dextrans on the Conformation and Emulsifying Properties of the Glycosylation Products of Soybean 7S Globulin
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Abstract:
The dextrans with varied chain lengths and the glycosylation products of soybean 7S globulin were studied in this paper. Further, the mechanisms underlying the impact of dextran chain length on the extent of Maillard reaction and the conformation and emulsifying properties of the glycosylation products were analyzed. The study showed that the extent of protein glycosylation reaction achieved using dextran with a molecular weight of 67~150 u was significantly higher than those with a molecular weight of 500 u. The glucan moiety that is covalently linked to the protein peptide did not change the major conformation of the secondary structure (β-structure) of soybean 7S globulin, rather it mainly increased the random coil in the secondary structure of the protein. In case of the tertiary structure, with increasing length of sugar chains, the circular dichroism (CD) spectral signals of the aromatic amino acids near ultraviolet (UV) region were significantly blocked, particularly for phenylalanine whose characteristic signals were gradually reduced. Moreover, with increasing lengths of the sugar chain, the steric hindrance effect of the glycosylation products increased, and the emulsifying properties were gradually enhanced. However, the chain length of 500 u glucan showed a significant difference compared to the other two chain lengths.
