Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying properties

Xu Wang; Youling L. Xiong

doi:10.1007/s13197-016-2296-7

Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying properties

Xu Wang, Youling L. Xiong

Animal and Food Sciences

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

8 Scopus citations

Abstract

Dextran (polyol) was oxidized with 0, 0.5, 1, and 2 % sodium hypochlorite at pH 9.5 and 35 °C to produce polyaldehyde dextran (PD), which was subsequently conjugated with soy peptides (SP) to improve surface activity. SP–PD complexes were formed by heating 1 % SP and 10 % PD at 60 °C and pH 6.5 for 48 h. PD was more reactive than unmodified dextran with SP to produce conjugates based on the Schiff base with absorption at 294 nm. The formation of SP–PD complexes was confirmed by SDS–PAGE with glycoprotein staining. Turbidity and particle size measurements indicated the SP–PD conjugates had significantly improved emulsifying properties compared to non-conjugated SP and the SP/PD mixtures. The results indicate that controlled oxidation of polysaccharides can be a novel technique to efficiently synthesize amphiphilic functional biopolymers.

Original language	English
Pages (from-to)	3215-3224
Number of pages	10
Journal	Journal of Food Science and Technology
Volume	53
Issue number	8
DOIs	https://doi.org/10.1007/s13197-016-2296-7
State	Published - Aug 1 2016

Bibliographical note

Funding Information:
This study was supported by the United States Department of Agriculture (USDA) National Institute of Food and Agriculture (Hatch Project 1005724), and an Oversea Study Fellowship from the China Scholarship Council (to X.W.). We thank Ms. Alma True for helpful discussion. Approved for publication as Journal Article Number 15-07-055 by the Director of the Kentucky Agricultural Experiment Station.

Publisher Copyright:
© 2016, Association of Food Scientists & Technologists (India).

Keywords

Maillard conjugation
Oil/water emulsion
Peptide
Polyaldehyde
Polysaccharide

ASJC Scopus subject areas

Food Science

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title = "Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying properties",

abstract = "Dextran (polyol) was oxidized with 0, 0.5, 1, and 2 % sodium hypochlorite at pH 9.5 and 35 °C to produce polyaldehyde dextran (PD), which was subsequently conjugated with soy peptides (SP) to improve surface activity. SP–PD complexes were formed by heating 1 % SP and 10 % PD at 60 °C and pH 6.5 for 48 h. PD was more reactive than unmodified dextran with SP to produce conjugates based on the Schiff base with absorption at 294 nm. The formation of SP–PD complexes was confirmed by SDS–PAGE with glycoprotein staining. Turbidity and particle size measurements indicated the SP–PD conjugates had significantly improved emulsifying properties compared to non-conjugated SP and the SP/PD mixtures. The results indicate that controlled oxidation of polysaccharides can be a novel technique to efficiently synthesize amphiphilic functional biopolymers.",

keywords = "Maillard conjugation, Oil/water emulsion, Peptide, Polyaldehyde, Polysaccharide",

author = "Xu Wang and Xiong, {Youling L.}",

note = "Funding Information: This study was supported by the United States Department of Agriculture (USDA) National Institute of Food and Agriculture (Hatch Project 1005724), and an Oversea Study Fellowship from the China Scholarship Council (to X.W.). We thank Ms. Alma True for helpful discussion. Approved for publication as Journal Article Number 15-07-055 by the Director of the Kentucky Agricultural Experiment Station. Publisher Copyright: {\textcopyright} 2016, Association of Food Scientists & Technologists (India).",

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AU - Wang, Xu

AU - Xiong, Youling L.

N1 - Funding Information: This study was supported by the United States Department of Agriculture (USDA) National Institute of Food and Agriculture (Hatch Project 1005724), and an Oversea Study Fellowship from the China Scholarship Council (to X.W.). We thank Ms. Alma True for helpful discussion. Approved for publication as Journal Article Number 15-07-055 by the Director of the Kentucky Agricultural Experiment Station. Publisher Copyright: © 2016, Association of Food Scientists & Technologists (India).

PY - 2016/8/1

Y1 - 2016/8/1

N2 - Dextran (polyol) was oxidized with 0, 0.5, 1, and 2 % sodium hypochlorite at pH 9.5 and 35 °C to produce polyaldehyde dextran (PD), which was subsequently conjugated with soy peptides (SP) to improve surface activity. SP–PD complexes were formed by heating 1 % SP and 10 % PD at 60 °C and pH 6.5 for 48 h. PD was more reactive than unmodified dextran with SP to produce conjugates based on the Schiff base with absorption at 294 nm. The formation of SP–PD complexes was confirmed by SDS–PAGE with glycoprotein staining. Turbidity and particle size measurements indicated the SP–PD conjugates had significantly improved emulsifying properties compared to non-conjugated SP and the SP/PD mixtures. The results indicate that controlled oxidation of polysaccharides can be a novel technique to efficiently synthesize amphiphilic functional biopolymers.

AB - Dextran (polyol) was oxidized with 0, 0.5, 1, and 2 % sodium hypochlorite at pH 9.5 and 35 °C to produce polyaldehyde dextran (PD), which was subsequently conjugated with soy peptides (SP) to improve surface activity. SP–PD complexes were formed by heating 1 % SP and 10 % PD at 60 °C and pH 6.5 for 48 h. PD was more reactive than unmodified dextran with SP to produce conjugates based on the Schiff base with absorption at 294 nm. The formation of SP–PD complexes was confirmed by SDS–PAGE with glycoprotein staining. Turbidity and particle size measurements indicated the SP–PD conjugates had significantly improved emulsifying properties compared to non-conjugated SP and the SP/PD mixtures. The results indicate that controlled oxidation of polysaccharides can be a novel technique to efficiently synthesize amphiphilic functional biopolymers.

KW - Maillard conjugation

KW - Oil/water emulsion

KW - Peptide

KW - Polyaldehyde

KW - Polysaccharide

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Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying properties

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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