Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying properties

Abstract

Dextran (polyol) was oxidized with 0, 0.5, 1, and 2 % sodium hypochlorite at pH 9.5 and 35 °C to produce polyaldehyde dextran (PD), which was subsequently conjugated with soy peptides (SP) to improve surface activity. SP-PD complexes were formed by heating 1 % SP and 10 % PD at 60 °C and pH 6.5 for 48 h. PD was more reactive than unmodified dextran with SP to produce conjugates based on the Schiff base with absorption at 294 nm. The formation of SP-PD complexes was confirmed by SDS-PAGE with glycoprotein staining. Turbidity and particle size measurements indicated the SP-PD conjugates had significantly improved emulsifying properties compared to non-conjugated SP and the SP/PD mixtures. The results indicate that controlled oxidation of polysaccharides can be a novel technique to efficiently synthesize amphiphilic functional biopolymers.

Oxidized Dextran as a Macromolecular Crosslinker Stabilizes the Zein/Caseinate Nanocomplex for the Potential Oral Delivery of Curcumin

“…Recently, oxidized dextran, a polysaccharide dialdehyde, has been exploited to function simultaneously as a coating material and a macromolecular crosslinker for stabilizing protein-based and lipid-based complex nanoparticles [10,17]. Dextran dialdehyde is prepared from the oxidation of dextran by sodium periodate and had previously been used for food and pharmaceutical applications without toxicity concerns [18,19], overcoming the limitations from synthetic and small molecular crosslinkers, such as glutaraldehyde.…”

Synthesis and Processing of Dynamic Covalently Crosslinked Polydextran/Carbon Dot Nanocomposite Hydrogels with Tailorable Microstructures and Properties

“…Polydextran aldehyde (PDA) was obtained through the oxidation of polydextran using sodium periodate. − Oxidized polydextran is less water-soluble and more viscous than polydextran, and polydextran with 10–50% oxidation degrees is mostly used in the literature. − Handing the PDA solution with the oxidation degree of PDA higher than 50% for hydrogel preparation would be challenging with the problems of poor water solubility and high viscosity. Also, the weight percentage of the polymer in the hydrogels would be limited, and the optimum mechanical property of hydrogels would be decreased.…”

Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions

“…However, (1) the conjugation time takes several days to weeks, (2) the reaction extent is uncontrollable (possibly resulting in extensive browning development and the final product is usually a mixture of intermediate and/ or advanced Maillard reaction products), (3) it requires a costly freeze/spray-drying step and controlled humidity and temperature during the reaction, (4) uneven contact between reactants could limit the reaction extent, and (5) rigid or compact proteins could lead to inefficient conjugation ( Perusko, Al-Hanish, Cirkovic Velickovic, & Stanic-Vucinic, 2015 ). From an industrial viewpoint, the dry-heating processing is costly and not attractive and/ or applicable for mass production, which largely hampers commercial applications of protein-polysaccharide conjugates as potential food ingredients ( Wang and Xiong, 2016 , Zhuo et al, 2013 ).…”