1999 Volume 65 Issue 4 Pages 623-628
In order to improve the emulsifying and antibacterial properties of salmine (a protamine from salmon sperm), its conjugates with dextran (molecular weight 60, 000-90, 000) were prepared through the Maillard reaction above glass transition temperature (Tg). Development of brown color and formation of salmine-dextran conjugates were concomitantly accelerated at heating temperatures above Tg+30°C. The emulsifying activity of the conjugates became 4-5 times as high as that of salmine during the early stage of the Maillard reaction at 180-190°C, but decreased drastically at the advanced stage. The antibacterial activity of salmine was also increased by the conjugation with dextran. Even antibacterial activity against some species of Gram-negative bacteria was attained as a result of the conjugation. Potential use of salmine-dextran conjugates as bifunctional food additives is discussed.
