Effect of Polysaccharide Conjugation or Transglutaminase Treatment on the Allergenicity and Functional Properties of Soy Protein

Babiker, El Fadil E.; Azakami, Hiroyuki; Matsudomi, Naotoshi; Iwata, Hiroyuki; Ogawa, Tadashi; Bando, Noriko; Kato, Akio

doi:10.1021/jf9705072

Cited by 110 publications

(82 citation statements)

References 34 publications

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“…Therefore, it was expected that the allergen structure might be masked by the attachment of polysaccharide. The masking of the allergen structure of soy protein was evaluated using the solid phase ELISA method (Babiker et al , 1998). As shown in Fig.…”

Section: Masking Of Allergen Structure Of Proteinsmentioning

confidence: 99%

Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates.

Kato¹

2002

FSTR

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This review summarizes the properties of Maillard-type protein-polysaccharide conjugates through naturally occurring reaction in a dry state from the viewpoint of the development of new industrial proteins. Maillard-type protein-polysaccharide conjugates showed excellent emulsifying properties superior to conventional commercial emulsifiers, heat stability, and antimicrobial activity. Therefore, the conjugates can be useful for industrial applications as natural emulsifiers, antimicrobial agents devoid of toxicity. The possibility has also been proposed that conjugation of the allergen protein with polysaccharides may be effective to reduce the allergenicity. The molecular mechanism of the improvement of functional properties of proteins by attachment with polysaccharide was elucidated using the genetically glycosylated lysozyme constructed in the yeast expression system. The polymannosylation of lysozyme was effective in improving these functional properties, while oligomannosylation was not. Although single polyglycosylation of lysozyme was adequate to improve the functional properties, double polyglycosylation was even better.

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Section: Masking Of Allergen Structure Of Proteinsmentioning

confidence: 99%

Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates.

Kato¹

2002

FSTR

Self Cite

233

139

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show abstract

“…Watanabe et al (Watanabe, 2004) have made hypoallergenic flour by flour treatment with actinase, collagenase, and transglutaminase and that TG is the least effective of tested enzymes in reducing flour allergenicity. Soy protein-galactomannan conjugation was more effective in reducing the allergenicity of the soy protein than transglutaminase treatments (Babiker et al, 1998) (Fig. 4).…”

Section: Transglutaminasesmentioning

confidence: 97%

“…Galactomannan. Babiker et al (Babiker et al, 1998) prepared soy protein-galactomannan conjugate by the Maillard reaction. Conjugation removed the allergenicity of the 34 kDa protein which is frequently recognized by the IgE antibody in the sera of soybean-sensitive patients as a major allergen.…”

Section: Covalent Hydrophilisation -Conjugation With Polysaccharidesmentioning

confidence: 99%