Functional improvements in β-conglycinin by conjugation with soybean soluble polysaccharide

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β-Conglycinin was conjugated with soybean soluble polysaccharide (SSPS) by the Maillard reaction to improve function. Two types of SSPS with different degrees of hydrolysis (SSPS (60 min), SSPS (120 min)) were prepared by autoclaving for 60 or 120 min. β-Conglycinin and SSPS were mixed at a weight ratio of 1:5 in distilled water. After lyophilization, the Maillard reaction was conducted at 50°C and 79% relative humidity for 24 h. The reaction products were purified by salting-out with ammonium sulfate. Conjugation was confirmed by SDS-PAGE. Protein content was determined by BCA method and saccharide content by the phenol-sulfuric acid method. Composition of the β-conglycinin-SSPS (60 min) and the β-conglycinin-SSPS (120 min) was β-conglycinin:SSPS = 1:0.92 and 1:1.56 (weight ratio) respectively. By this conjugation, solubility and emulsifying property of β-conglycinin were significantly improved at pH 5.0 in the presence of 0.2 M NaCl. Immunogenicity of β-conglycinin was reduced by conjugation with SSPS.