Journal of Food, Agriculture and Environment

Vol 11, Issue 1,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Molecular characteristics of egg white protein-dextran conjugates 


Wei Xu 1, Yu-jie Chi 1*, Yu-miao Hong 2

Recieved Date: 2012-10-06, Accepted Date: 2013-01-22


Egg white protein-dextran conjugates were prepared by using the Maillard reaction, and gelling properties, sulfhydryl content, hydrophobicity and molecular flexibility of the conjugates were determined. The results showed that gel hardness and water holding capacity of egg white proteins increased by 112.51% and 18.89%, respectively, after glycosylation. During the Maillard reaction, the conjugate molecules partially unfolded, which made hydrophobic groups in the molecules exposed. On the other hand, disulfide bonds formed between the molecules or in the molecules, so the total sulfhydryl content decreased. 


Egg white powder, Maillard reaction, gelling properties, hydrophobicity, molecular flexibility

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 1
Category: Food and Health
Pages: 195-197

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