1990•Agricultural and Biological ChemistryOpen access

Functional protein-polysaccharide conjugate prepared by controlled dry-heating of ovalbumin-dextran mixtures.

Akio Kato, Youko Sasaki, Ritsuko Furuta, Kunihiko Kobayashi

Abstract

A functional ovalbumin-dextran conjugate was prepared by dry-heated storage at 60°C and 65 % relative humidity for 3 weeks.The emulsifying properties of the ovalbumin-dextran conjugate were about three times higher than those of an ovalbumin-glucose conjugate.SDS-electrophoresis patterns showed that the ovalbumin-dextran conjugate obtained by dry-heating was not as polydispersed as that obtained by cyanogen bromide-activated dextran.The average molecular weight of the ovalbumindextran conjugate was about 200,000.The excellent emulsifying properties of ovalbumin-dextran

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Key concepts: Ovalbumin, Conjugate, Dextran, Chemistry, Polysaccharide, Chromatography, Biochemistry, Antigen