Enhanced bactericidal action and masking of allergen structure of soy protein by attachment of chitosan through maillard-type protein-polysaccharide conjugation.
The soy protein-chitosan conjugate was formed by the Maillard reaction in dry state (relative humidity 65%) at 60 degrees C for 2 weeks to improve the functional properties. The antimicrobial activity of the Maillard-type soy protein-chitosan conjugates enhanced 2-3 times that of soy protein-chitosan mixture. The soy protein-chitosan conjugate showed excellent emulsifying property with the progress of Maillard-type conjugation. The allergenicity of soy protein was greatly decreased by the attachment of chitosan through Maillard reaction. The immonoblotting analysis with patient's sera revealed that soy protein-chitosan conjugate was more effective to mask the allergen structure of soy protein causing from 34 kDa-protein (Gly m Bd 30K) than soy protein-galactomannan conjugate. The Western blotting showed that allergen (34 kDa-protein) was completely masked by soy protein-chitosan conjugation, while it was not completely masked by soy protein-galactomannan conjugation.
Usui
Masakatsu
M
Department of Bioloical Chemistry, Faculty of Agricultural Science, Yamaguchi University, Yamaguchi, Japan.
Tamura
Hiroshi
H
Nakamura
Kimiko
K
Ogawa
Tadashi
T
Muroshita
Mayumi
M
Azakami
Hiroyuki
H
Kanuma
Shin
S
Kato
Akio
A
D000485:Allergens / Q000032:analysis* / Q000276:immunology; D000900:Anti-Bacterial Agents / Q000737:chemistry*; D002686:Chitin / Q000031:analogs & derivatives* / Q000737:chemistry*; D048271:Chitosan; D004591:Electrophoresis, Polyacrylamide Gel; D004655:Emulsions; D006801:Humans; D006813:Humidity; D015151:Immunoblotting; D015416:Maillard Reaction; D008970:Molecular Weight; D030262:Soybean Proteins / Q000737:chemistry* / Q000276:immunology
D000485:Allergens; D000900:Anti-Bacterial Agents; D004655:Emulsions; D030262:Soybean Proteins; D002686:Chitin; D048271:Chitosan