Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state

Abstract

Dried egg white (DEW) was covalently attached to polysaccharide (galactomannan) in a controlled dry state through Maillard reaction between the e-amino groups in the protein and the reducing-end carbonyl residue in the polysaccharide. The resulting protein-polysaccharide conjugate had excellent emulsifying properties superior to those o fcommercial emulsifiers, especially in acidic pH and high salt concentration. The safety of the conjugate was confirmed by using mammalian cell. DEW-polysaccharide conjugates may be fruitful products as novel macromolecular food ingredients