Functional improvements in β-conglycinin by edible bioconjugation with carboxymethyl dextran

Tadashi Yoshida; Misato Tomono; Ryohei Takahashi; Makoto Hattori

doi:10.1007/s10616-022-00565-9

Functional improvements in β-conglycinin by edible bioconjugation with carboxymethyl dextran

Cytotechnology. 2023 Apr;75(2):115-121. doi: 10.1007/s10616-022-00565-9. Epub 2022 Dec 15.

Authors

Tadashi Yoshida^#¹, Misato Tomono^#¹, Ryohei Takahashi^#¹, Makoto Hattori¹

Affiliation

¹ Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-Cho, Fuchu, Tokyo, 183-8509 Japan.

^# Contributed equally.

Abstract

β-Conglycinin was conjugated with carboxymethyl dextran (CMD) by the Maillard reaction to improve its function. The β-conglycinin-CMD conjugate was purified by dialysis. Conjugation was confirmed by SDS-PAGE with CBB and PAS staining. Composition of the β-conglycinin-CMD was β-conglycinin:CMD = 1:2.7 (molar ratio) which was confirmed by BCA method and phenol sulfuric acid method. Solubility of β-conglycinin in the range of pH 2.0-7.0 was much improved by conjugation with CMD. Emulsifying property of β-conglycinin at pH 7 and in presence of salt was improved by conjugation with CMD. Immunogenicity of β-conglycinin was reduced by conjugation with CMD. Conjugation method performed in this study was considered to be valuable in that it can be used in food processing.

Keywords: Functional improvement; Neoglycoconjugate; Protein conjugation; β-Conglycinin.

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