title: Functional improvements in bovine serum albumin-fucoidan conjugate through the Maillard reaction.
abstract: The solubility, thermal stability, surface activity and emulsifying properties of native bovine serum albumin (BSA), heat-treated BSA, a BSA-fucoidan mixture, and a BSA-fucoidan conjugate were assessed. Covalent linkage of BSA with fucoidan resulted in significantly (p < 0.05) high solubility after heating at 90 °C for 15 min, particularly at pH 5. The BSA-fucoidan conjugate had a high melting temperature (97.09 ± 1.45 °C), as found by differential scanning calorimetry, indicating strong heat stability and high resistance to denaturation. Although the attachment of fucoidan, a non-surface-active hydrophilic polysaccharide, gave no change in the surface activity, the emulsifying activity and the emulsion stability of the conjugate at pH 5 were superior to those of native BSA, heat-treated BSA, and the BSA-fucoidan mixture. Conclusively, fucoidan attachment enhanced the solubility, thermal stability and emulsifying properties of the protein molecules with negative charge distribution and steric stabilization.
authors.affiliation: Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 133-791, Republic of Korea.
authors.forename: Do-Yeong
authors.initials: DY
authors.lastname: Kim
authors.affiliation: Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 133-791, Republic of Korea. Electronic address: hime@hanyang.ac.kr.
authors.forename: Weon-Sun
authors.initials: WS
authors.lastname: Shin
mesh_terms: D004655:Emulsions; D015416:Maillard Reaction; D011134:Polysaccharides / Q000737:chemistry*; D012710:Serum Albumin, Bovine / Q000737:chemistry*; D012995:Solubility; D013499:Surface Properties; D013816:Thermodynamics
chemical_list: D004655:Emulsions; D011134:Polysaccharides; D012710:Serum Albumin, Bovine; C007789:fucoidan
keywords: Bovine serum albumin; Emulsifying property; Fucoidan; Maillard reaction; Solubility