Usui Masakatsu, Tamura Hiroshi, Nakamura Kimiko, Ogawa Tadashi, Muroshita Mayumi, Azakami Hiroyuki, Kanuma Shin, Kato Akio
Department of Bioloical Chemistry, Faculty of Agricultural Science, Yamaguchi University, Yamaguchi, Japan.
Nahrung. 2004 Feb;48(1):69-72. doi: 10.1002/food.200300423.
The soy protein-chitosan conjugate was formed by the Maillard reaction in dry state (relative humidity 65%) at 60 degrees C for 2 weeks to improve the functional properties. The antimicrobial activity of the Maillard-type soy protein-chitosan conjugates enhanced 2-3 times that of soy protein-chitosan mixture. The soy protein-chitosan conjugate showed excellent emulsifying property with the progress of Maillard-type conjugation. The allergenicity of soy protein was greatly decreased by the attachment of chitosan through Maillard reaction. The immonoblotting analysis with patient's sera revealed that soy protein-chitosan conjugate was more effective to mask the allergen structure of soy protein causing from 34 kDa-protein (Gly m Bd 30K) than soy protein-galactomannan conjugate. The Western blotting showed that allergen (34 kDa-protein) was completely masked by soy protein-chitosan conjugation, while it was not completely masked by soy protein-galactomannan conjugation.
大豆蛋白-壳聚糖共轭物是通过美拉德反应在干燥状态（相对湿度65%）下于60摄氏度反应2周形成的，以改善其功能特性。美拉德型大豆蛋白-壳聚糖共轭物的抗菌活性比大豆蛋白-壳聚糖混合物增强了2至3倍。随着美拉德型共轭反应的进行，大豆蛋白-壳聚糖共轭物表现出优异的乳化性能。通过美拉德反应连接壳聚糖后，大豆蛋白的致敏性大大降低。用患者血清进行的免疫印迹分析表明，与大豆蛋白-半乳甘露聚糖共轭物相比，大豆蛋白-壳聚糖共轭物在掩盖由34 kDa蛋白（Gly m Bd 30K）引起的大豆蛋白过敏原结构方面更有效。蛋白质印迹法表明，过敏原（34 kDa蛋白）被大豆蛋白-壳聚糖共轭完全掩盖，而大豆蛋白-半乳甘露聚糖共轭则不能完全掩盖。
