Preparation of Buckwheat Protein Isolate-Dextran Conjugates

Abstract:

Buckwheat protein isolate(BPI)-dextran covalent conjugate was prepared by the Maillard reaction in macromolecular crowding environment in aqueous solutions. The effects of reaction time on solubility and emulsification were researched at 60 ℃ and 70 ℃. The results show that the conjugates obtained at 70 ℃ for 6 h have better emulsification and thermal stability with little browning. Besides, the formation of covalent complexes was verified by SDS-PAGE with both protein and carbohydrate staining, the fluorescence spectra showed that the protein hydrophobicity was enhanced by heating process.