Effects of dextran molecular weight on characteristics of BSA-dextran conjugates
ZHANG Xiaoyan1, MENG Lingli1, WU Zijian1*, LIU Dandan1, ZHAO Yingtao2
1(School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China) 2(School of Art,Tianjin University of Commerce,Tianjin 300134,China)
Abstract: BSA-dextran conjugates (BDC), which was composed of bovine serum albumin (BSA) and dextran (DEX) with different molecular weights (1 k, 5 k, 70 k and 100 kDa), was prepared by dry heating grafting method. And then, the influence of dextran molecular weight on the structure of BSA and also the rheological properties of BDC emulsion was explored. Results of SDS-PAGE electrophoresis, infrared spectrum analysis and BDC graft degree proved that the dry-heat grafting reaction had occurred, and the molecular weight of dextran affected the grafting degree. In the tertiary structure of the copolymer, BDC 5 becomes looser, and the change of the structure caused the hydrophobic interaction between molecules to decrease. The surface hydrophobicity reached (6.876±0.69), and the emulsifying activity index reached (49.06±0.85) m2/g; BDC 100 possessed the highest emulsification stability(57.357±1.02). Grafting of dextran to BSA could improve the foaming and foam stability of BSA; the rheological properties of the emulsion indicated that,with the molecular weight of dextran increased, the viscosity of BDC also increased and BDC 100 having the largest viscosity. This research results provide a theoretical basis for improving the functionality of bovine serum albumin and understanding the modification mechanism of bovine serum albumin.
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2021, Vol. 47 
