Molecular characteristics of ovalbumin-dextran conjugates formed through the Maillard reaction

Seung Jun Choi; Hyun Jung Kim; Kwan Hwa Park; Tae Wha Moon

doi:10.1016/j.foodchem.2004.04.050

Molecular characteristics of ovalbumin-dextran conjugates formed through the Maillard reaction

Seung Jun Choi, Hyun Jung Kim, Kwan Hwa Park, Tae Wha Moon

Dept. of Food Science and Technology

Seoul National University

Research output: Contribution to journal › Article › peer-review

60 Scopus citations

Abstract

High-performance size exclusion chromatography with multi-angle laser light scattering detection was used to determine the molar mass, molar size, and size distribution of ovalbumin-dextran conjugates formed through the Maillard reaction. SDS-PAGE patterns revealed that dextran and ovalbumin were covalently bonded to each other. Up to 2.5 mol of dextran appeared to bind with 1 mol of ovalbumin, resulting in a conjugate with a maximum molar mass of around 70 kDa. The conjugates had weight-average molar mass values ranging from 84.4 to 105.1 kDa, and root mean square radius values ranging from 19.6 to 26.4 nm. The conjugates prepared by the Maillard reaction were polydisperse and were made more compact by increasing the ratio of dextran bound to ovalbumin.

Original language	English
Pages (from-to)	93-99
Number of pages	7
Journal	Food Chemistry
Volume	92
Issue number	1
DOIs	https://doi.org/10.1016/j.foodchem.2004.04.050
State	Published - Aug 2005

Keywords

Molar mass
Molar size
Multiangle laser light scattering
Ovalbumin-dextran conjugates
Size-exclusion chromatography

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10.1016/j.foodchem.2004.04.050

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title = "Molecular characteristics of ovalbumin-dextran conjugates formed through the Maillard reaction",

abstract = "High-performance size exclusion chromatography with multi-angle laser light scattering detection was used to determine the molar mass, molar size, and size distribution of ovalbumin-dextran conjugates formed through the Maillard reaction. SDS-PAGE patterns revealed that dextran and ovalbumin were covalently bonded to each other. Up to 2.5 mol of dextran appeared to bind with 1 mol of ovalbumin, resulting in a conjugate with a maximum molar mass of around 70 kDa. The conjugates had weight-average molar mass values ranging from 84.4 to 105.1 kDa, and root mean square radius values ranging from 19.6 to 26.4 nm. The conjugates prepared by the Maillard reaction were polydisperse and were made more compact by increasing the ratio of dextran bound to ovalbumin.",

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AB - High-performance size exclusion chromatography with multi-angle laser light scattering detection was used to determine the molar mass, molar size, and size distribution of ovalbumin-dextran conjugates formed through the Maillard reaction. SDS-PAGE patterns revealed that dextran and ovalbumin were covalently bonded to each other. Up to 2.5 mol of dextran appeared to bind with 1 mol of ovalbumin, resulting in a conjugate with a maximum molar mass of around 70 kDa. The conjugates had weight-average molar mass values ranging from 84.4 to 105.1 kDa, and root mean square radius values ranging from 19.6 to 26.4 nm. The conjugates prepared by the Maillard reaction were polydisperse and were made more compact by increasing the ratio of dextran bound to ovalbumin.

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Molecular characteristics of ovalbumin-dextran conjugates formed through the Maillard reaction

Abstract

Keywords

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