Production of protein-polysaccharide conjugates
AssigneeWisconsin Alumni Research Foundation
InventorsJohn A. Lucey, Dani Zhu, Srinivasan Damodaran
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Abstract
The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.
Claims25
A method of preparing a polysaccharide-protein conjugate, comprising reacting a polysaccharide comprising a reducing sugar and a protein in an aqueous solution comprising 10-40% (w/v) polysaccharide and 1-30% (w/v) protein, under temperature conditions of from about 40° C. to about 120° C., thereby producing a polysaccharide-protein conjugate, wherein the polysaccharide-protein conjugate is substantially free of intermediate and advanced Maillard products and exhibits a maximum absorbance peak at a wavelength of less than 420 mm in difference ultraviolet spectroscopy scanned between 270 nm and 500 nm.
A method of preparing a whey protein isolate-dextran conjugate, comprising reacting whey protein isolate and dextran in an aqueous solution comprising 10-40% (w/v) dextran and 1-30% (w/v) whey protein isolate, under temperature conditions of from about 40° C. to about 120° C., thereby producing whey protein isolate-dextran conjugate.
Dependencies are inferred from the claim text.