Importance of size and charge of carbohydrate chains in the preparation of functional glycoproteins with excellent emulsifying properties from tofu whey

Food Chemistry

Volumn 114, Issue 4, 2009, Pages 1328-1334

  Matemu, Athanasia Oswald ^a   Kayahara, Hisataka ^b   Murasawa, Hisashi ^b   Nakamura, Soichiro ^a  

^a SHINSHU UNIVERSITY   (Japan)

^b Asahimatsu Foods Co Ltd   (Japan)

Author keywords

Chitin; Chitosan oligosaccharides; Emulsifying properties; Galactomannans; Glycoproteins; Maillard glycosylation; Okara polysaccharides; Tofu whey; Xyloglucan

Indexed keywords

EID: 60249095273     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.11.011     Document Type: Article

References (23)

1. Chove B.E., Grandison A.S., and Lewis M.J. Emulsifying properties of soy protein isolate fractions obtained by isoelectric precipitation. Journal of the Science of Food and Agriculture 81 (2001) 759-763
2. Izydorczyk M. Understanding the chemistry of food carbohydrates. In: Cui S.W. (Ed). Food carbohydrates: Chemistry, physical properties and applications (2005), Tylor and Francis 28-49
3. Jing H., and Nakamura S. Production and use of Maillard products as oxidative stress modulators. Journal of Medicinal Food 8 3 (2005) 291-298
4. Kato A. Industrial applications of Maillard-type protein-polysaccharides conjugates. Food Science and Technology Research 8 (2002) 193-199
5. Kato A., Sasaki Y., Furuta R., and Kobayashi K. Functional protein-polysaccharide conjugate prepared by controlled dry-heating of ovalbumin-dextran mixture. Agricultural and Biological Chemistry 54 (1990) 107-112
6. Katsuya T., Makoto H., Tadashi Y., Shin K., and Koji T. Porphyran as a functional modifier of a soy protein isolates through conjugation by the Maillard reaction. Journal of Agricultural and Food Chemistry 55 (2007) 5796-5802
7. Kim S., and Rajapakse N. Enzymatic production and biological activities of chitosan oligosaccharides (COS): A review. Carbohydrate Polymers 62 (2005) 357-368
8. Kinsella J.E. Functional properties of soy proteins. Journal of the American Oil Chemists Society 56 (1979) 242-258
9. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 5259 (1970) 680-685
10. Manjoosha S., and Kapoor V.P. Seed galactomannans: An overview. Chemistry and Biodiversity 2 (2005) 295-317
11. Nakamura S. Maillard-type neoglycoproteins with multi-functionalities and food safety. In: Riley A.P. (Ed). New Issues in food policy, control and research (2007), Nova Science Publishers Inc., New York 109-125
12. Nakamura S., Kato A., and Kobayashi K. New antimicrobial characteristics of lysozyme-dextran conjugate. Journal of Agricultural and Food Chemistry 39 (1990) 647-650
13. Nakamura S., Ogawa M., Nakai S., Kato A., and Kitts D.D. Antioxidant activity of a Maillard-type phosvitin-galactomannan conjugate with emulsifying properties and heat stability. Journal of Agricultural and Food Chemistry 46 (1998) 3958-3963
14. Nakamura S., Suzuki Y., Ishikawa E., Yakushi T., Jing H., Miyamoto T., et al. Reduction of in vitro allergenicity of buckwheat Fag e 1 through the Maillard-type glycosylation with polysaccharides. Food Chemistry 109 (2008) 538-545
15. Pearce K.M., and Kinsella J.E. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry 26 (1978) 716-723
16. Shahidi F., You-Jin J., and Kim S. Preparation of chitin and chitosan oligomers and their applications in physiological functional foods. Food Reviews International 16 (2000) 159-176
17. Song Y., Babiker E.E., Usui M., Saito A., and Kato A. Emulsifying and bactericidal action of chitosan-lysozyme conjugates. Food Research International 35 (2002) 459-466
18. Sosulski F.W. The centrifuge method for determining flour absorption in hard red spring wheats. Cereal Chemistry 39 (1962) 344-350
19. Sosulski F.W. Functional properties of rapeseed flours concentrates and isolates. Journal of Food Science 41 (1976) 1349-1352
20. Usui M., Tamura H., Nakamura K., Ogawa T., Muroshita M., Azakami H., et al. Enhanced bactericidal action and masking of allergen structure of soy protein by attachment of chitosan through Maillard-type protein polysaccharide conjugation. Nahrung/Food 48 (2004) 69-72
21. Whistler R.L., and Saario J. Galactomannan from soy bean hulls. Journal of the American Chemical Society 79 (1957) 6055-6057
22. Yoshii H., Furuta T., Maeda H., and Mori H. Hydrolysis kinetics of okara and characterization of its water-soluble polysaccharides. Bioscience Biotechnology and Biochemistry 60 9 (1996) 1406-1409
23. Zacharius R.M., Zell T.E., Morrison J.H., and Woodlock J.J. Glycoprotein staining following electrophoresis on acrylamide gels. Analytical Biochemistry 30 1 (1969) 148-152