Functional Improvement of Proteins by Conjugation with Saccharides

Proteins and polysaccharides are widely utilized as representative food polymers. However, in recent years, food materials with new functionality have become strongly desired by the increasing variety of demands. Much attention has been paid to the preparation of proteins with new functions, and in particular, protein modification has captured wide interest.
To improve the functional properties of food proteins, various chemical and enzymatic modifications have been carried out such as alkylation, esterification, amidation,deamidation, lipophilization, covalent attachment of gluconic acid, cross-linking with transglutaminase and so on. These methods have been mostly carried out to attach or eliminate low molecular weight molecules. However, little is known about the improvement of proteins with polymers. Conjugation of protein with a polymer is thought to improve protein functions more effectively than conjugation with low-molecular weight components. In particular, multiple improvements to protein functions can be expected by conjugating with a charged polymer due to the difference in molecular weight or charge of the chemical species conjugated.
To achieve this, we planned to improve the functional properties of protein by conjugating with a non-proteinous substance like acidic polysaccharide and basic polysaccharide. We chose chemically modified dextran and alginic acid as the acidic polysaccharide and chitosan as basic polysaccharide. Conjugation was carried out by using water-soluble carbodiimide and the Maillard reaction.




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