Preparation of protein-carbohydrate conjugates: Effect on emulsifying behavior.

摘要

Isolation, purification and characterization of oat bran globulin. Oat bran protein isolate (OBPI) was prepared from defatted oat bran by alkaline extraction (pH 10.5/55;Preparation and detection of protein-carbohydrate conjugates. A solution of the carbohydrate moiety (1% galactose, 1% raffinose, 0.25% locust bean gum) in 0.1M phosphate buffer, pH 7, was treated with galactose oxidase (0.25 units/mg carbohydrate) and catalase (10,000 units) for 24h at 25;Emulsifying behavior of conjugates. Emulsifying activity and stability were studied using a turbidimetric method. The emulsifying activity was determined from the initial absorbance of the diluted emulsion. The emulsion stability was estimated as percentage of emulsion volume remaining after 24h of standing. The protein-carbohydrate conjugates showed enhanced emulsifing activity and stability in comparison to the native proteins. Effect of 10% NaCl, acid (pH 3), and heat treatment (90