ArticleCytotechnology2025
Functional improvements in β-conglycinin by conjugation with pectin by the Maillard reaction.
Article in Cytotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
β-Conglycinin was conjugated with pectin by the Maillard reaction to improve its emulsifying property and reduce its allergenicity. Low methoxy pectin (LMP) and high methoxy pectin (HMP) were conjugated with β-conglycinin. Reaction ratio of β-conglycinin and pectin was 1.0: 5.0 (weight ratio). The Maillard Reaction was conducted at 65 °C at 79% relative humidity for 5 days to prepare the β-conglycinin-LMP conjugate and 7 days to prepare the β-conglycinin-HMP conjugate. The β-conglycinin-pectin conjugates were purified by salting out with ammonium sulfate. Conjugation was confirmed by SDS-PAGE. The results of bicinchoninic acid (BCA) method and phenol sulfuric acid method showed that weight ratio of protein and saccharide of the β-conglycinin-LMP and β-conglycinin-HMP conjugates was 1:1.33 and 1:0.73 respectively. The result of
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