title: Fractionation and characterization of soy β-conglycinin-dextran conjugates via macromolecular crowding environment and dry heating.
abstract: Conjugates of β-conglycinin and dextran were prepared by heating in solution under macromolecular crowding environment and dry-heating methods, and then fractionated by solubility at pH 4.8 and pH 6.5 and characterized. The results showed that the degree of glycation of the conjugates extracted from pH 4.8 were higher than the conjugates extracted from pH 6.5. Corresponding to the higher degree of glycation, it was supposed that the β-conglycinin of groups 4.8 of macromolecular crowding environment was completely surrounded by the dextran molecular while that of groups 6.5 were encircled partially with a lower degree of glycation. Compared to β-conglycinin, groups 4.8 demonstrated a decreasing surface hydrophobicity and sulfhydryl group content while groups 6.5 increased. The secondary structure of β-conglycinin soluble at pH 4.8 after conjugating under macromolecular crowding environment tended to stretch out and the highly ordered structure turn to random structures. The differences between the extraction of pH 4.8 and pH 6.5 conjugated by dry-heating methods were not as remarkable as the difference between the extraction conjugated by macromolecular crowding environment.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Jingyi
authors.initials: J
authors.lastname: Weng
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China. Electronic address: jrqi@scut.edu.cn.
authors.forename: Junru
authors.initials: J
authors.lastname: Qi
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Shouwei
authors.initials: S
authors.lastname: Yin
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Jinmei
authors.initials: J
authors.lastname: Wang
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Jian
authors.initials: J
authors.lastname: Guo
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Jilu
authors.initials: J
authors.lastname: Feng
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Qianru
authors.initials: Q
authors.lastname: Liu
authors.affiliation: Food Science and Engineering Institute, Shaoguan University, Shaoguan 512005, Guangdong, China. Electronic address: jhuazh@163.com.
authors.forename: Jianhua
authors.initials: J
authors.lastname: Zhu
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Xiaoquan
authors.initials: X
authors.lastname: Yang
mesh_terms: D052179:Antigens, Plant / Q000737:chemistry*; D055598:Chemical Phenomena; D003911:Dextrans / Q000737:chemistry*; D005916:Globulins / Q000737:chemistry*; D006361:Heating; D015416:Maillard Reaction; D055314:Seed Storage Proteins / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry*
chemical_list: D052179:Antigens, Plant; D003911:Dextrans; D005916:Globulins; D055314:Seed Storage Proteins; D030262:Soybean Proteins; C013894:beta-conglycinin protein, Glycine max
keywords: Dextran; Macromolecular crowding environment; Maillard reaction; Physicochemical properties; β-Conglycinin