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Preparation and Theoretical Analysis of Soy Acid Protein-Polysaccharide Conjugates Obtained in Liquid System (II) Forming Mechanism of Soy Acid Protein-polysaccharide Conjugates

Jin‐song Liao

Abstract

The molecular structure features of SAPP and its conjugated with dextran were analyzed through the gel filtration chromatography(GPC), UV and IR-spectrums. The covalent attachment of polysaccharides to protein was confirmed. Through the GPC investigation, it showed that products obtained in liquid system have the same absorbing characteristics as UV and IR. GPC analysis results showed that the Mn and Mw were similar conjugates obtained in both 80% ethanol reacting system and dry-heating condition.

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Available abstract

Key concepts: Conjugate, Chemistry, Polysaccharide, Soy protein, Size-exclusion chromatography, Chromatography, Dextran, Conjugated system