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Role of Positive Charge of Lysozyme in the Excellent Emulsifying Properties of Maillard-Type Lysozyme-Polysaccharide Conjugate

Maillard-type lysozyme-polysaccharide conjugates revealed the best emulsifying properties among various protein-polysaccharide conjugates. To elucidate the mechanism of the excellent emulsifying properties of Maillard-type lysozyme-polysaccharide conjugate, the emulsifying properties of the galactomannan conjugate with α-lactalbumin having extensive structural homology with lysozyme were compared to those of lysozyme-galactomannan conjugate. The lysozyme and α-lactalbumin were attached two and three galactomannans per mole of protein, respectively, through Maillard reaction in a dry state at 60 o C under 79% relative humidity for 2 weeks