title: Probing Conformational Change of Bovine Serum Albumin-Dextran Conjugates under Controlled Dry Heating.
abstract: The time-dependent conformational change of bovine serum album (BSA) during Maillard reaction with dextran under controlled dry heating has been studied by small-angle X-ray scattering, fluorescence spectroscopy, dynamic light scattering, and circular dichroism analysis. Through the research on the radii of gyration (Rg), intrinsic fluorescence, and secondary structure, conjugates with dextran coating were found to inhibit BSA aggregation and preserve the secondary structure of native BSA against long-time heat treatment during Maillard reaction. The results suggested that the hydrophilic dextran was conjugated to the compact protein surface and enclosed it and more dextran chains were attached to BSA with the increase of the heating time. The study presented here will be beneficial to the understanding of the conformational evolution of BSA molecules during the dry-heating Maillard reaction and to the control of the protein-polysaccharide conjugate structure.
authors: †State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China.|‡Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
authors: Shuqin
authors: S
authors: Xia
authors: §Key Laboratory of Synthetic Rubber and Laboratory of Advanced Power Sources, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, 5625 Renmin Street, Changchun, Jilin 130022, People's Republic of China.
authors: Yunqi
authors: Y
authors: Li
authors: ‡Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
authors: Qin
authors: Q
authors: Zhao
authors: ‡Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
authors: Ji
authors: J
authors: Li
authors: ‡Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
authors: Qiuyang
authors: Q
authors: Xia
authors: †State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China.
authors: Xiaoming
authors: X
authors: Zhang
authors: ‡Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
authors: Qingrong
authors: Q
authors: Huang
mesh_terms: D000818:Animals; D002417:Cattle; D002942:Circular Dichroism; D003911:Dextrans / Q000737:chemistry*; D006358:Hot Temperature; D057927:Hydrophobic and Hydrophilic Interactions; D015416:Maillard Reaction; D012710:Serum Albumin, Bovine / Q000737:chemistry*; D013050:Spectrometry, Fluorescence
chemical_list: D003911:Dextrans; C043578:bovine serum albumin-dextran conjugate; D012710:Serum Albumin, Bovine
keywords: BSA; conformation; conjugation; dextran; dry heating