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Formation and characteristics of bovine serum albumin-dextran conjugate

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Authors
정세현
Advisor
문태화
Issue Date
2004
Publisher
서울대학교 대학원
Keywords
BSA-dextran 복합체Bsa-dextran conjugatesMALLSMallssonicationSonication에멀젼 특성Emulsifying properties점탄성Viscoelasticity
Description
Thesis (master`s)--서울대학교 대학원 :농생명공학부,2004.
Abstract
Bovine serum albumin (BSA)-dextran conjugates were prepared by the Maillard reaction to improve
the functionality of native BSA. The covalent attachment of dextran to BSA was confirmed by SDSPAGE,
and binding ratio of dextran to BSA was determined by multi-angle laser light scattering
(MALLS) detector connected to high performance size exclusion chromatography. With an increase
in reaction ratio of dextran to BSA, about 0.5-1 mol of dextran was bound to 1 mol of native BSA.
Structural analyses by fluorescence spectroscopy and circular dichroism indicated that the
surface of BSA was covered by dextran without great disruption of native conformation in each
conjugate. After preparation of oil/water emulsions by sonication, the emulsifying properties of
these conjugates were investigated by evaluating the emulsifying activity, emulsion stability,
protein load at the oil-water interface, and emulsion droplet size. BSA-dextran conjugates
showed excellent emulsifying properties compared to native BSA. The improvement in the
emulsifying properties of BSA might be due to covalently linked dextran. Dynamic oscillatory
viscoelasticity of heat-induced conjugate gel was investigated using rheometer. The result
showed that BSA-dextran conjugate can improve the solid-like behavior of BSA gel. Thus, BSAdextran
conjugate could be utilized as a functional ingredient in processed foods.
Language
English
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000053813

http://hdl.handle.net/10371/67617
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College of Agriculture and Life Sciences (농업생명과학대학)Dept. of Food and Animal Biotechnology (식품·동물생명공학부)Theses (Master's Degree_식품·동물생명공학부)
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