ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A Maillard complex of bovine serum albumin and D-glucose was prepared by equilibrating a freeze-dried mixture of the protein and sugar at 52% relative humidity followed by heating at 55°C for 18 hr. No visible brown pigmentation was observed in the resulting powder. An 80% reduction in free amino groups was measured during the heating period. Solutions of the protein and the protein-sugar complex were heated for 30 min at temperatures ranging from 60–100°C. The heated albumin was insoluble at the isoelectric pH while the albumin-glucose complex maintained solubility over a pH range of l-7. Increases in levorotation due to heat treatment were similar for the protein and the protein-sugar complex. These results indicate that the complexing of bovine serum albumin with D-glucose increases the stability of the protein by protection against precipitation of the denatured molecules rather than protection against changes in internal configuration.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00591.x
