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[학술저널]

Food Safety of Functional Neoglycoproteins Prepared by Covalent Attachment of Galactomannan to Food Proteins

  • 학술저널

Food Safety of Functional Neoglycoproteins Prepared by Covalent Attachment of Galactomannan to Food Proteins

Food Safety of Functional Neoglycoproteins Prepared by Covalent Attachment of Galactomannan to Food Proteins

Soichiro Nakamura Kazumi Dokai Megumi Matsuura Junya Hata Hiroki Saeki

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초록

Hen egg-white lysozyme, ovalbumin, egg-yolk phosvitin, acid-precipitated soy protein, αs1 milk casein were covalently linked with galactomannan through a controlled dry-heating at 60℃ under 79% relative humidity without any chemical reagent. Neoglycosylation by the covalent binding of polysaccharide chains brought a significant improvement into the surface functionalities of food proteins. Excellent emulsifying properties, foaming properties were observed in all protein-galactomannan conjugates. Bacterial mutagenesis tests, animal dose test were done to evaluate the food safety of the protein-galactomannan conjugates. The neoglycoproteins were negative for Ames test using Salmonella typhimurium TA100 (hisG46), TA98 (hisD3052) strains,, rec-assay using Bacillus subtilis H17 (rec^-), M45 (rec^+) strains. All substances were also nontoxic for oral administration to rats. LD_(50)’s of these substances were all more than 7.5 g/kg body-weight of rat. No effect was also observed in the weight increases, the concentrations of total cholesterol, triglyceride, phospholipids in blood serum of the administrated rats with 7.5 g/kg conjugates. Thus, Maillard-type proteinpolysaccharide conjugates prepared by covalent attachment of galactomannan to food proteins were proposed to be useful as a safe functional biopolymer in this study.

목차

Abstract

INTRODUCTION

MATERIALS AND METHODS

RESULTS AND DISCUSSION

ACKNOWLEDGEMENTS

REFERENCES

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