U.S. patent application number 15/342545 was filed with the patent office on 2017-02-23 for production of protein-polysaccharide conjugates.
This patent application is currently assigned to WISCONSIN ALUMNI RESEARCH FOUNDATION. The applicant listed for this patent is WISCONSIN ALUMNI RESEARCH FOUNDATION. Invention is credited to Srinivasan Damodaran, John A. Lucey, Dani Zhu.
Application Number | 20170049141 15/342545 |
Document ID | / |
Family ID | 40848478 |
Filed Date | 2017-02-23 |
United States Patent
Application |
20170049141 |
Kind Code |
A1 |
Lucey; John A. ; et
al. |
February 23, 2017 |
PRODUCTION OF PROTEIN-POLYSACCHARIDE CONJUGATES
Abstract
The present invention provides novel compositions and methods
for producing protein-polysaccharide conjugates in aqueous
solutions. Also provided are methods for limiting the Maillard
reaction to the very initial stage, the formation of the Schiff
base. Provided are methods to obtain a simple product of Schiff
base with white color, and compositions obtained using the methods
of the present invention.
Inventors: |
Lucey; John A.; (Madison,
WI) ; Zhu; Dani; (Madison, WI) ; Damodaran;
Srinivasan; (Middleton, WI) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
WISCONSIN ALUMNI RESEARCH FOUNDATION |
Madison |
WI |
US |
|
|
Assignee: |
WISCONSIN ALUMNI RESEARCH
FOUNDATION
Madison
WI
|
Family ID: |
40848478 |
Appl. No.: |
15/342545 |
Filed: |
November 3, 2016 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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12407543 |
Mar 19, 2009 |
|
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15342545 |
|
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61037912 |
Mar 19, 2008 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
C08B 37/0021 20130101;
A61K 35/20 20130101; A23L 5/00 20160801; A23J 3/08 20130101; A23L
29/10 20160801; C07K 14/4717 20130101; A23L 29/30 20160801; A23L
33/125 20160801; A23L 27/84 20160801; C08H 1/00 20130101; A23L
27/60 20160801; A23V 2002/00 20130101; A23C 21/08 20130101; A23L
2/66 20130101; A23V 2002/00 20130101; A23V 2200/222 20130101; A23V
2250/54252 20130101; A23V 2250/5042 20130101; A23V 2002/00
20130101; A23V 2200/222 20130101; A23V 2250/54246 20130101; A23V
2250/5042 20130101; A23V 2002/00 20130101; A23V 2200/304 20130101;
A23V 2250/54252 20130101; A23V 2250/5042 20130101; A23V 2002/00
20130101; A23V 2200/16 20130101; A23V 2200/304 20130101 |
International
Class: |
A23L 29/30 20060101
A23L029/30; C08B 37/02 20060101 C08B037/02; A23L 2/66 20060101
A23L002/66; A23C 21/08 20060101 A23C021/08; A23J 3/08 20060101
A23J003/08; C08H 1/00 20060101 C08H001/00; C07K 14/47 20060101
C07K014/47 |
Goverment Interests
GOVERNMENT INTERESTS
[0002] This invention was made with government support under
2004-35503-14839 awarded by the USDA/CSREES. The government has
certain rights in the invention.
Claims
1. A method of preparing a polysaccharide-protein conjugate,
comprising reacting a polysaccharide comprising a reducing sugar
and a protein hydrolysate in an aqueous solution under temperature
conditions of from about 40.degree. C. to about 120.degree. C.,
thereby producing a polysaccharide-protein conjugate.
2. The method of claim 1, wherein the solution is acidified to a pH
of from about 6.0 to about 8.0.
3. The method of claim 1, wherein the reducing sugar and protein
hydrolysate are reacted under temperature conditions of from about
40.degree. C. to about 120.degree. C. for a period of from about 1
hour to about 48 hours.
4. The method of claim 1, further subjecting the solution to a
hydrostatic pressure in the amount of 1-20 MPa.
5. The method of claim 1, further comprising the step of recovering
the polysaccharide-protein conjugate from the solution.
6. The method of claim 1, wherein the polysaccharide comprises
dextran.
7. The method of claim 1, wherein the protein hydrolysate comprises
a hydrolysate of whey protein.
8. The method of claim 1, wherein the protein hydrolysate comprises
a hydrolysate of whey protein isolate.
9. The method of claim 1, wherein the protein hydrolysate comprises
a hydrolysate of .beta.-lactoglobulin.
10. A polysaccharide-protein conjugate obtained by reacting a
polysaccharide comprising a reducing sugar and a protein
hydrolysate in an aqueous solution under temperature conditions of
from about 40.degree. C. to about 120.degree. C., thereby producing
a polysaccharide-protein conjugate.
11. The polysaccharide-protein conjugate of claim 10, wherein the
polysaccharide comprises dextran.
12. The polysaccharide-protein conjugate of claim 10, wherein the
protein hydrolysate comprises a hydrolysate of whey protein.
13. The polysaccharide-protein conjugate of claim 10, wherein the
protein hydrolysate comprises a hydrolysate of whey protein
isolate.
14. The polysaccharide-protein conjugate of claim 10, wherein the
protein hydrolysate comprises a hydrolysate of
.beta.-lactoglobulin.
15. The polysaccharide-protein conjugate of claim 10, wherein the
conjugate is comprised substantially of Schiff base.
16. The polysaccharide-protein conjugate of claim 10, wherein the
conjugate is substantially free of intermediate and advanced
Maillard products.
17. The polysaccharide-protein conjugate of claim 10, wherein the
conjugate is white in color for a period of at least 3 months.
18. The polysaccharide-protein conjugate of claim 10, wherein the
conjugate is thermostable for a period of at least 3 weeks in
solution held at about 5.degree. C.
19. A food composition with reduced allergenicity comprising as an
allergenicity-reducing composition the polysaccharide-protein
conjugate of claim 10.
20. A method of producing a food composition with reduced
allergenicity, comprising including in the food composition the
polysaccharide-protein conjugate of claim 10.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This is a continuation of U.S. patent application Ser. No.
12/407,543, filed Mar. 19, 2009, which claims priority to U.S.
Provisional Patent Application Ser. No. 61/037,912, filed Mar. 19,
2008, which is incorporated herein by reference.
FIELD OF THE INVENTION
[0003] The present invention relates generally to the field of
protein-polysaccharide conjugates.
BACKGROUND
[0004] Food proteins and polysaccharides (PS) are two key
structural components used to control texture, structure, and
stability of food materials. Typically, foods contain both
biopolymers in the form of complex multicomponent mixtures.
Conjugation of protein with polysaccharide has been intensively
studied in recent years (Dunlap and Cote 2005, J. Agric. Food Chem.
53: 419-423), with a significant improvement in functional
properties (e.g. solubility and heat stability) over a wide pH
range.
[0005] Protein-polysaccharide conjugates (PPC) (i.e., proteins
covalently linked to polysaccharides) are useful as emulsifiers in
foods and beverages. The addition of the polysaccharide stabilizes
the protein, and such protein-polysaccharide conjugates have
superior functional properties (e.g., gelation, emulsification,
solubility, heat/pH stability) compared to the unaltered proteins.
A naturally produced protein-polysaccharide conjugate can be found
in gum arabic, which contains about 2% covalently bound protein.
Gum arabic is used extensively as a natural food
emulsifier/stabilizer for emulsions and beverages, as an
encapsulation agent for flavor delivery, in gum drops and similar
candies, and to control ice crystallization in frozen products.
However, the price and availability of gum arabic is extremely
volatile due to a variety of growth, harvest, and regional issues.
About half of the gum arabic produced worldwide is imported by the
US (approximately 30,000 tons). Consequently, there is considerable
commercial interest in developing a substitute for gum arabic.
[0006] Two main techniques are used to produce covalently linked
protein-polysaccharide conjugates: (1) chemical modification using
reagents such as carbodiimide, and (2) glycation by exploiting the
initial step (i.e., Schiff base step which is well before the
browning and other undesirable reactions) of the Maillard reaction
between a reducing sugar (e.g., glucose, lactose) and an amino
group (e.g., lysine). Chemical modifications usually use toxic
reagents that are not desirable for use in food ingredients. The
usual glycation procedure involves using dry heating (e.g.,
60.degree. C.), and storage of the lyophilized mixtures (protein
and PS) for a period of up to several weeks at a specific relative
humidity (RH).
[0007] The initial step in the Maillard reaction, the formation of
a covalent linkage between .epsilon.-NH.sub.2 amino groups on
proteins and carbonyl groups on reducing sugars, has been used to
create new ingredients with improved food functionalities. The
Maillard reaction is comprised of a complex series of reactions,
which simultaneously occur by multiple reaction pathways.
Generally, the Maillard reaction occurs in three stages (Hodge,
1953, J. Agric. Food Chem. 1: 928-943). The initial stage consists
of the condensation between .epsilon.-NH.sub.2 amino groups and
carbonyl groups, Schiff base formation and irreversible Amadori
rearrangement, which leads to the Amadori products. The products at
this initial stage are colorless, and there is no absorption in the
near-ultraviolet spectrum. The intermediate stage involves sugar
dehydration, sugar fragmentation and amino acid degradation. These
products result in absorption at 277-285 nm due to the furfural
region (Vallejo-Cordoba and Gonzalez-Cordova, 2007, Electrophoresis
28: 4063-4071; Hodge, 1953, J. Agric. Food Chem. 1: 928-943).
Products are colorless or yellow in the intermediate stage. The
final stage is highly colored (yellow or brown), with the formation
of brown pigments called melanoidins.
[0008] The conjugation of proteins with polysaccharides (PS) is
usually carried out using dry-heat treatment, for example the
conjugation of .beta.-lactoglobulin (.beta.-Lg) and dextran, under
conditions of about 60.degree. C., 35-40% RH (relative humidity),
for about 3 weeks (Dickinson and Galazka, 1991, Food Hydrocoll. 5:
281-296). However, there are several disadvantages for this method.
It requires powdered protein and PS materials and a constant
temperature and relative humidity (e.g., 79% RH), which must be
maintained during the reaction. The time required for the reaction
is also significant (e.g., 3-5 weeks at 60.degree. C.). The
reaction process also cannot be easily controlled and the products
are complicated. Intermediate or final stage products of the
Maillard reaction are also typically obtained as indicated by the
appearance of undesirable light yellow or brown color, which
results in increased absorbance at .gtoreq.420 nm (Dickinson and
Galazka, 1991; Tanaka et al., 1999, Fisheries Sci. 65: 623-628).
Although the conjugation of proteins with PS by the dry heating
process has resulted in interesting improvements in functional
properties, the dry-heat treatment method is not attractive and, as
a result of the significant disadvantages described above, there
are few commercial PPC ingredients.
[0009] Whey proteins, including .beta.-Lg, have been used to
stabilize food emulsions because of their surface active properties
(Dickinson, 1997, J. Dairy Sci. 80: 2607-2619). The emulsifying
properties of PPC prepared with whey proteins by the dry heating
process have been studied extensively. While many types of PS have
been tested by this dry heating process little is known about the
effect of the molecular weight size of the PS on the properties of
the PPC.
[0010] To use the Maillard conjugation type of approach to
commercially produce viable food ingredients, new methods are
needed to induce this reaction in a short processing time and in
aqueous protein-PS mixtures instead of the expensive lyophilized
samples that have been previously studied. It would be advantageous
to formulate new ingredients (e.g., PPC) that provide improved
functionality (e.g., emulsion stability) and health benefits in
various nutritional products (e.g., reduced allergenicity in infant
formulae and reduced astringency in low pH protein-fortified
beverages). The present invention addresses these and related
needs.
BRIEF SUMMARY
[0011] Methods of preparing polysaccharide-protein conjugates are
provided. The methods include: reacting polysaccharides comprising
a reducing sugar and proteins in an aqueous solution comprising
10-40% (w/v) polysaccharide and 1-30% (w/v) protein, under
temperature conditions of from about 40.degree. C. to about
120.degree. C., thereby producing polysaccharide-protein
conjugates. In the practice of the methods, the solutions may be
acidified to a pH from about 6.0 to about 8.0. The reducing sugar
and the proteins may be reacted under temperature conditions of
from about 40.degree. C. to about 120.degree. C. for a period of
from about 1 hour to about 48 hours. The solutions may be subjected
to a hydrostatic pressure in the amount of between about 1 MPa and
about 20 MPa. The methods may further include recovering of the
polysaccharide-protein conjugates from the solutions in various
ways, for example including chromatography. Detection of the
polysaccharide-protein conjugates may be performed by difference UV
spectroscopy. The difference UV spectroscopy may include measuring
absorbance of the polysaccharide-protein conjugates at a wavelength
of 304 nm. In the practice of the methods, the proteins may be, for
example, soy proteins, or they may be caseinates. Methods of
emulsification, comprising using as emulsifiers the above
polysaccharide-protein conjugates are also provided.
[0012] Methods for producing whey protein isolate (WPI)-dextran
conjugates are provided. The methods include: reacting dextran and
whey protein isolate in an aqueous solution comprising 10-40% (w/v)
dextran and 1-30% (w/v) protein, under temperature conditions of
from about 40.degree. C. to about 120.degree. C., thereby producing
whey protein isolate-dextran. In the practice of the methods, the
solutions may be acidified to a pH from about 6.0 to about 8.0. The
whey protein isolate and the dextran may be reacted under
temperature conditions of from about 40.degree. C. to about
120.degree. C. for a period of from about 1 hour to about 48 hours.
The solutions may be subjected to a hydrostatic pressure in the
amount of 1-20 MPa. The methods may include the steps of recovering
the whey protein isolate-dextran conjugates from the solutions, for
example including chromatography. Detection of the whey protein
isolate-dextran conjugates may be performed by difference UV
spectroscopy. The difference UV spectroscopy may include measuring
absorbance of the whey protein isolate-dextran conjugates at a
wavelength of 304 nm. Whey protein isolate-dextran conjugates which
are obtained by these methods are provided. Methods of
emulsification, comprising using as emulsifiers the above whey
protein isolate-dextran conjugates are also provided.
[0013] Polysaccharide-protein conjugates are provided, where the
conjugates are comprised substantially of Schiff base. The
conjugates may be substantially free of intermediate and advanced
Maillard products. The conjugates may be white in color, and they
may maintain the white color for a period of at least three months.
The conjugates are able to produce fat globules during
homogenization that are of small particle size, e.g. the fat
globules may be less than about 2 .mu.m in diameter. The conjugates
may be thermostable for a period of at least 3 weeks in solutions
that are held at about 5.degree. C. The stability of the emulsion
can be determined by the lack of a large change in particle size
during storage of the emulsion.
[0014] Emulsifying compositions and methods of emulsification are
provided. The emulsifying compositions and the methods include
using as emulsifying compositions the polysaccharide-protein
conjugates of the present invention.
[0015] Food compositions with alleviated astringency and methods of
alleviating astringency of proteins are provided. The food
compositions and the methods include using as astringency
alleviating compositions the polysaccharide-protein conjugates of
the present invention.
[0016] Food compositions with reduced allergenicity and methods of
producing food compositions with reduced allergenicity are
provided. The food compositions with reduced allergenicity and the
methods include using as reduced allergenicity compositions the
polysaccharide-protein conjugates of the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS
[0017] FIG. 1 shows images of SDS-PAGE of WPI-dextran conjugates in
the absence (lanes 1-4) and presence (lanes 5-8) of 5% of
2-mercaptoethanol. Panel A: protein stain (Coomassie blue). Panel
B: carbohydrate stain (periodic acid). Mr: molecular weight
standards. Lanes 1 and 5, 10% WPI (unheated). Lanes 2 and 6,
mixture of 10% WPI-30% dextran (unheated, pH 6.5, 60.degree. C., 24
h). Lanes 3 and 7, 10% WPI (pH 6.5, 60.degree. C., 24 h). Lanes 4
and 8, mixture of 10% WPI-30% dextran (pH 6.5, 60.degree. C., 24
h).
[0018] FIG. 2 is a graph showing the difference in UV absorbance
spectra (DUV) of Schiff base of WPI-dextran conjugates. Curve 1:
30% dextran (60.degree. C. for 24 h). Curve 2: 10% WPI (60.degree.
C. for 24 h). Curve 3: mixture of 10% WPI-30% dextran (60.degree.
C. for 24 h).
[0019] FIG. 3 is a graph showing the time course of WPI-dextran
Schiff base formation as indicated by the DUV peak at 304 nm (10%
WPI-30% dextran, pH 6.5, 60.degree. C. for 24 h, n=3).
[0020] FIG. 4 is a graph showing the effect of WPI concentration on
the WPI-dextran Schiff base formation (30% dextran, pH 6.5,
60.degree. C. for 24 h, n=3).
[0021] FIG. 5 is a graph showing the effect of dextran
concentration on the WPI-dextran Schiff base formation (10% WPI, pH
6.5, 60.degree. C. for 24 h, n=3).
[0022] FIG. 6 is a graph showing the effect of temperature
[40.degree. C. (.smallcircle.); 50.degree. C. (.quadrature.);
56.degree. C. (.DELTA.); 60.degree. C. (.diamond.)] and pH on the
WPI-dextran Schiff base formation (10% WPI-30% dextran, 60.degree.
C. for 24 h, n=3).
[0023] FIG. 7 is a graph showing the effect of hydrostatic pressure
on the WPI-dextran Schiff base formation at various pH values (10%
WPI-30% dextran, 60.degree. C. for 24 h, n=3).
[0024] FIG. 8 is a graph illustrating the emulsifying properties of
protein-polysaccharide conjugates produced according to the present
invention.
[0025] FIG. 9 is a graph showing the solubility of conjugates (0.1%
protein) at room temperature and heated 30 min at 80.degree. C.
within the pH range 3.5-7.5, in comparison with whey protein (0.1%
WPI). The higher the absorbance at 500 nm, the lower the solubility
is.
[0026] FIG. 10 is a graph showing the solubility of conjugates
(0.1% protein, pH 4.5) at room temperature and heated 30 min at
80.degree. C., in comparison with whey protein (0.1% WPI). The
higher the absorbance at 500 nm, the lower the solubility is.
[0027] FIG. 11 is a graph showing thermal stability of the
conjugate, as a DSC heating scan (1.0.degree. C./min) for 10%
conjugate (dotted line) and 10% WPI (solid line) at pH 8.5.
[0028] FIG. 12 is a graph showing the effect of solids content of a
mixture of sodium caseinate: maltodextrin (1:1 ratio) on the
formation of Schiff base, as indicated by the AA305 nm or change in
difference UV spectroscopy (DUV) at 305 nm and color (AA450
nm).
DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS
[0029] In one aspect, the present invention relates to
protein-polysaccharide conjugates (PPC) and to methods of preparing
same. In one example, the present invention provides novel methods
to produce protein-polysaccharide conjugates using an aqueous
solution and using a wet heat treatment. The invention is
particularly well-suited for producing protein-polysaccharide
conjugates that may be used as emulsifiers.
[0030] "Aqueous solution" means a solution in which the solvent is
primarily water.
[0031] "Protein" means organic compounds made of amino acids
arranged in a linear polymeric chain and joined together by peptide
bonds between the carboxyl and amino groups of adjacent amino acid
residues.
[0032] "Polysaccharides" means complex carbohydrate polymers
comprising multiple monosaccharide units joined together by
glycosidic bonds. Polysaccharides have a general formula of
C.sub.n(H.sub.2O).sub.n-1 where n is usually a large number between
200 and 2500.
[0033] "Protein-polysaccharide conjugates" (PPC) refers to proteins
covalently linked to polysaccharides.
[0034] "Reducing sugar" means any sugar that, in basic solution,
forms an aldehyde or ketone. This allows the sugar to act as a
reducing agent, for example in the Maillard reaction. Reducing
sugars include, but are not limited to, glucose, fructose,
glyceraldehyde, lactose, arabinose and maltose, maltodextrin,
dextran.
[0035] "Dextran" means a complex, branched polysaccharide
comprising multiple glucose molecules joined into chains of varying
lengths (from 10 to 150 kDa). The straight chain consists of
.alpha.1.fwdarw.6 glycosidic linkages between glucose molecules,
while branches begin from .alpha.1.fwdarw.4 linkages (and in some
cases, .alpha.1.fwdarw.2 and .alpha.1.fwdarw.3 linkages as
well).
[0036] "Dextrin" means a low-molecular-weight carbohydrate produced
by the hydrolysis of starch. Dextrins are mixtures of linear
.alpha.-(1,4)-linked D-glucose polymers starting with an
.alpha.-(1,6) bond. An example of dextrins is maltodextrin, a
polysaccharide that is used as a common food additive.
[0037] "Schiff base" (or azomethine), named after Hugo Schiff,
means a functional group that contains a carbon-nitrogen double
bond with the nitrogen atom connected to an aryl or alkyl
group--but not hydrogen. Schiff bases are of the general formula
R.sub.1R.sub.2C.dbd.N--R.sub.3, where R.sub.3 is an aryl or alkyl
group that makes the Schiff base a stable imine. In one example the
methods of the present application may be used to control the
extent of the Maillard reaction to stop at the initial Schiff base
formation. Identification and/or quantification of Schiff base can
be performed spectroscopically and/or calorimetrically.
[0038] Methods to produce protein-polysaccharide complexes using
wet heat treatment are provided. In contrast to previous work on
PPC made by the dry heating process, the present invention
contemplates the use of aqueous solutions to prepare PPC. These
aqueous solutions may be aqueous mixtures. In one example the
methods involve heating aqueous solutions of relatively high
concentrations of protein (e.g., 1-30%, preferably 5-20%, and more
preferably about 10% w/v protein) in the presence of relatively
high concentrations of a polysaccharide with a reducing sugar
(e.g., 10-40%, preferably 20-35%, and more preferably about 30% w/v
polysaccharide). The polysaccharide may include one type of
monosaccharide unit (it may be a homopolysaccharide).
Alternatively, the polysaccharide may include more than one type of
monosaccharide unit (it may be a heteropolysaccharide).
[0039] A variety of proteins may be used for practicing the present
invention. Useful proteins will preferably have one or more lysine
residues. In one example, there is a minimum of one lysine reside
per protein molecule. One lysine molecule may be sufficient to bind
to one polysaccharide group, thereby creating a conjugate. In some
examples, the proteins used in the practice of the present
invention have relatively small molecular weight. Non-limiting
examples of proteins useful for practicing the present invention
include a variety of proteins with molecular weights in the range
of about 11,000 Da to about 500,000 Da. The proteins may include
whey proteins (e.g. whey protein isolate, WPI), caseins
(caseinates), soy proteins, etc. The amounts of WPI may vary, and
in some examples the concentration of WPI that is used for
practicing the present invention is typically in the range of about
1-30% (w/v), and preferably the amounts of WPI are in the range of
5-20% (w/v). In one example, conjugates are formed in reactions
that use starting aqueous solutions of about 10% (w/v) WPI. As
well, a variety of sugars (saccharides), preferably with one or
more types of reducing terminal, may be used for practicing the
present invention. Examples of sugars that can be used for
practicing the present invention include: monosaccharides (e.g.,
glyceraldehyde; arabinose; ribose; xylose; galactose, glucose,
mannose; fructose); disaccharides (e.g., lactose; maltose);
polysaccharides (e.g., galactomannans; dextran; maltodextrin;
chitosan; alginic acid; agar; carrageenan; dextran sulfate; konjac
mannan; xyloglucan; starch; modified starches; pectins; dietary
fiber, such as polydextrose, wheat dextrin, oat bran concentrate).
In some examples, the polysaccharides useful for practicing the
present invention may include aqueous solutions of about 20-40%
(w/v) dextran or about 20-40% (w/v) maltodextrins, preferably about
30% (w/v) dextran or about 30% (w/v) maltodextrin. The choice of
polysaccharide influences the concentration of polysaccharide (w/v)
used in the conjugation reaction. The concentration of
polysaccharide influences the viscosity of the aqueous
polysaccharide solution.
[0040] In some examples, to provide the mixture where the
conjugation reaction takes place, protein and polysaccharide may be
provided as aqueous solutions. Solvent may also be provided as
necessary, to adjust the concentrations of each of the protein and
the polysaccharide to desired values (w/v). Aqueous solutions of
protein and of polysaccharide may be added simultaneously, or they
may be added sequentially. Once protein and polysaccharide have
been combined to create a mixture, the pH of the mixture solution
may be adjusted to a desired value using acids and/or bases.
[0041] Protein denaturation is a function of the temperature and
the pH of the aqueous solution where the protein is located. While
higher temperature may generally accelerate the conjugation
reaction, higher temperature also may cause heat denaturation of
the proteins. For some non-globular proteins like caseins there is
no real denaturation temperature and higher processing temperatures
can be used compared with globular proteins. For example, the
conjugation reaction is promoted by raising the temperature from
20.degree. C. to 70.degree. C. Not wanting to be bound by the
following theory, it is believed that the elevated concentration of
polysaccharide may protect the protein from heat denaturation. The
polysaccharides may act not only as a reactant taking part in the
conjugation, but also as a protective reagent in preventing
excessive protein denaturation and/or aggregation. Not wanting to
be bound by the following theory, it is believed that high
polysaccharide concentration may also "crowd" the protein promoting
the conjugation reaction. In some preferred embodiments,
polysaccharide such as dextran may be used as a crowding agent,
while another type of reducing sugar may be used to drive the
reaction. Alternatively, or in addition to dextran, other crowding
agents may be used instead of polysaccharides. Examples of crowding
agent useful in the practice of the present invention include, but
are not limited to, ficolls, dextrans, polyethylene glycol,
polyvinyl alcohol, bovine serum albumin, and
poly(vinylpyrrolidone).
[0042] The conjugation reactions may be carried out under
controlled temperature conditions. For example, the conjugation
reaction may be carried out using temperatures in the range of
about 40.degree. C. to about 120.degree. C., and more preferably in
the range of about 50.degree. C. to about 70.degree. C. In one
example, the conjugation reaction may be carried out using a
temperature of about 65.degree. C. Higher temperatures are used for
proteins that have higher denaturation temperatures than the WPI
used in this example.
[0043] In one example, the conjugation reaction of the present
invention may be influenced by controlling the pH of the reaction
solution. Higher (more alkaline) pH values can shorten the time of
the conjugation reaction. For example, for WPI the conjugation
reaction is promoted by lowering the pH from 8.5 to 5.5. It is
believed that high pH values promote disulfide protein interactions
in whey proteins, which is undesirable for the conjugation
reaction.
[0044] In general, the specific temperatures and pH values for the
conjugation reaction will depend on the particular protein used.
The duration of the reaction may also depend on the particular
protein used. For example, caseins are not very sensitive to heat
denaturation so it is possible to use relatively high temperatures
and relatively high pH as well, and thus obtain PPC in a shorter
time. In such examples, when caseinate is the reacted protein,
higher temperatures and different pH conditions can be used, e.g.
temperatures for the conjugation reaction can be in the range of
from about 40.degree. C. to about 110.degree. C., the reaction can
be conducted for between 30 min to 4 hours, and the pH values can
vary between about 6.0 to about 8.5.
[0045] Hydrostatic pressure treatment may be used to control the
conjugation reaction. For example, protein-polysaccharide mixtures
may be pressurized at 2-20 MPa, preferably at about 7.9 MPa, by
subjecting the mixtures to pressure provided by cylinders of
compressed nitrogen gas.
[0046] Once the proteins and the polysaccharides are mixed
together, the conjugation reactions may be carried out for various
periods of time. The duration of the reaction influences the yield
of product, such as the conjugate. It is contemplated that
generally the conjugation reactions of the present invention are
carried out for a period of time of between 1 and 96 hours, and
more preferably the conjugation reactions of the present invention
are carried out for a period of time of about 6 to about 24
hours.
[0047] The conjugates produced according to the present invention
may be used directly, without purification. Thus, the entire
mixture may be used, for example as a food ingredient.
[0048] The methods of the present invention can be used to attach
biologically important carbohydrates to proteins for desired
nutritional and/or bioactivity purposes.
[0049] Optionally, the conjugates of the present invention may be
purified. The resulting conjugates may be purified using methods
known in the art, for example using chromatographic methods. Thus,
PPC may be purified using anion exchange chromatography and size
exclusion chromatography (Dunlap and Cote, 2005, J. Agric. Food
Chem. 53: 419-423) and/or affinity chromatography. In one example,
the method of the present invention provide for obtaining
substantial quantities of purified conjugates for use in foods. The
present invention also provides spectroscopic methods for
monitoring the progress of the conjugation reactions and
chromatographic methods for purifying the conjugates (conjugate
complexes). In practice, purification of conjugates is not required
if the reaction mixture is used as an ingredient.
[0050] To assist in the process for conjugating a protein and a
polysaccharide, a crosslinker or a spacer can be provided on either
the protein or the polysaccharide. Because the crosslinker is a
smaller molecule, it helps the coupling reaction for the larger
protein and polysaccharide molecules proceed more quickly by
allowing better access to the large molecules, and thereby
enhancing the reactivity. Additionally, the use of a crosslinker
allows one to more effectively control the degree of crosslinking
and the chemical structure of the resultant conjugate.
[0051] Various procedures and chemistries are available for
activating and attaching spacers to proteins and to
polysaccharides, e.g., using CDAP, carbodiimides, NHS esters, CNBr,
and carbodiimide. Published PCT Patent Application No.
WO/1997/041897, incorporated herein by reference, describes the use
of vinylsulfones as the reactive group in a cross slinking
agent.
[0052] The methods of the present invention may be practiced using
aqueous solutions and mixtures in a variety of volumes. For
example, conjugation reactions may be performed in various vessels,
beakers, tanks, etc. The methods of the present invention may be
practiced using batch processing.
[0053] The resulting purified conjugates (PPC) exhibit improved
thermal stability, more desirable color (white as opposed to yellow
or brown), and excellent emulsifying properties that are superior
to both the unmodified whey protein and the gum arabic. White color
means having the color of pure snow or milk, the color of radiated,
transmitted, or reflected light containing all of the visible rays
of the spectrum; opposite to black. The white color of the PPC
conjugates of the present invention is stable and is maintained for
months. In contrast, comparable compositions of conjugates that
include other sugars turn darker within days of synthesis,
exhibiting non-white, darker, yellow or brown color.
[0054] The conjugates according to the present invention are able
to produce fat globules during homogenization that are of a small
particle size, e.g. less than about 2 .mu.m in diameter. The
conjugates may be thermostable for a period of at least 3 weeks in
solutions held at about 5.degree. C. The stability of the emulsion
can be determined by the lack of a large change in particle size
during storage of the emulsion. For example, the denaturation
temperature of the conjugates is about 87.degree. C. by the
determination using Differential Scanning calorimetry (DSC), which
is much higher than the denaturation temperature of Whey Protein
Isolate, which is about 72.degree. C.
[0055] The compositions produced according to the present
invention, such as unfractionated reaction mixtures containing PPC
or the purified PPC, may function as superemulsifiers, i.e.
emulsifiers with properties superior to gum arabic. Not wanting to
be bound by the following theory, it is possible that the steric
stability is conferred by the bulky PS while the attached protein
is able to give the hydrophobic/hydrophilic character necessary to
stabilize the emulsion interface. The conjugates may significantly
decrease the interfacial tension, and improve the solubility at
severe heat treatments, lower pH, and higher salt concentration
than whey protein. One possible use of these emulsifiers is as fat
replacers in low-fat foods. The conjugates may possess the
following emulsifying properties: a whey protein-dextran conjugate,
made from dextran (molecular weight 500,000 kDa), is capable of
producing fine emulsion droplets (0.25 .mu.m diameter) with soybean
oil, whereas the equivalent emulsion made with gum arabic produces
droplets of 0.56 .mu.m and WPI produces droplets of 0.31 .mu.m. The
emulsion stabilized by conjugates of the present invention is
stable over a storage period of at least up to 8 weeks, with no
visible precipitation or phase separation, but emulsion made using
whey protein or Gum Arabic is not stable over such period of time.
Examples of methods for measuring emulsifying properties and
determining the stability of emulsions are found below.
[0056] The compositions produced according to the present invention
may alleviate astringency of proteins. "Astringency" refers to a
complex group of sensations involving dryness, roughness of oral
surfaces and tightening, drawing or puckering of the mucosa and
muscles around the mouth. Astringency has been attributed primarily
to interactions between the salivary proline-rich-proteins (SPRP)
and other compounds that have a particularly high affinity for the
SPRPs, such as polyphenols. Attachment of dextran onto a protein
molecule could interfere with the reaction between proteins with
salivary proteins and their precipitation. This could reduce the
sensation of protein astringency in low pH environments (e.g. as in
protein fortified acid beverages). Conjugation of proteins alters
their solubility (increases it) and also their charge both of which
could influence possible reactions with salivary proteins. For
example, glycosylated salivary proteins-tannin complexes lead to a
lower astringency perception (Sarni-Machado et al., 2008, J. Agric.
Food Chem. 56: 9563-9569). Astringency of the compositions of the
present invention can be measured, e.g., using the methods
described in Beecher et al., 2008, J. Dairy Sci. 91: 2553-2560.
Examples of methods for determining astringency of proteins are
found below.
[0057] The compositions produced according to the present invention
may be useful in processing proteins such as whey protein isolate
to make it less allergenic. Food allergy encompasses a group of
disorders characterized by immunologic responses to food proteins.
For example, conjugation of milk proteins with dextran may reduce
their allergenicity by interfering with recognition sites on
proteins that cause elevation of IgE. The reduced allergenicity of
WPI may be of interest, for example, to infant formula
manufacturers. Examples of methods for determining reduced
allergenicity are found below.
[0058] The term "reduced allergenicity" indicates that the amount
of produced IgE (in humans, and molecules with comparable effects
in specific animals), which can lead to an allergic state, is
decreased when consuming the protein-polysaccharide conjugates of
the invention in comparison to comparable protein-polysaccharide
conjugates obtained according to other methods known in the
art.
[0059] The compositions produced according to the present invention
may be useful in the incorporation of "biologically functional"
carbohydrate/polysaccharide groups, e.g. groups that may confer the
sensation of satiety (fullness after consumption, reducing
appetite).
[0060] The compositions produced according to the present invention
provide low cost and plentiful emulsifying agents for food products
(e.g., salad dressings, gum, gummy candies, frozen foods, etc.) and
beverages (e.g., Coke); substitute for gum arabic. Examples of whey
protein emulsifiers and emulsions are described, for example, in
published PCT Patent Application No. WO/2006/090110 A1, which is
incorporated herein by reference.
[0061] The compositions produced according to the present invention
may be used as vaccine adjuvants, using for example the approaches
described in Petrovsky et al., Aug. 1, 2007, Biopharm, pp. 24-33;
and in U.S. Pat. No. 6,573,245.
[0062] In one example, WPI-dextran conjugates can be formed in
mixtures of 10% WPI-30% dextran during incubation at pH 6.5 and
60.degree. C. for 24 h. The conjugation of WPI and dextran can be
confirmed using a variety of methods known in the art, including,
for example, by SDS-PAGE with both protein staining and
carbohydrate staining. The WPI-dextran conjugate can be further
identified to be mainly composed of Schiff base, which is
characterized by a maximum absorbance peak values at 304 nm by DUV.
Hydrostatic pressure (7.9 MPa) can promote the conjugation at
certain pH values (e.g., at 7.0), but it can suppress the
conjugation at other pH values (e.g., at 6.5).
[0063] Methods to limit the Maillard reaction to the very initial
stage, the formation of the Schiff base, are also provided.
Controlling the extent of the Maillard reaction has the advantage
of limiting the formation of unwanted intermediates or advanced
products. Using the present methods it is possible to obtain a
simple product that is comprised substantially of Schiff base with
white color and with relatively high thermal stability
(denaturation temperature 88.degree. C.) in comparison to the
native whey protein (denaturation temperature 74.degree. C.). Thus,
in one aspect, the compositions of the present invention remain at
the Schiff base level. Measurable amounts of Schiff base can be
obtained relatively rapidly, within about 1.5-2 hours of the
beginning of the reaction.
[0064] In comparison to existing methods, the methods of the
present invention offer improved protection against protein
aggregation, allowing for the use of higher treatment temperatures.
The methods of the present invention require less time and energy
than the dry heating method. The resulting purified
protein-polysaccharide conjugate obtained according to present
invention exhibits improved thermal stability, more desirable
color, and excellent emulsifying properties that are superior to
both the unmodified whey protein and the gum arabic. Some
comparative advantages of the novel methods in accordance with the
present invention are outlined in Table 1 below. In Table 1, PS
refers to polysaccharides; PPC refers to protein-polysaccharide
conjugates.
TABLE-US-00001 TABLE 1 Some comparative advantages of the present
invention (wet-heat treatment) relative to the conventional
dry-heat treatment method WET-HEAT CONVENTIONAL TREATMENT (present
DRY-HEAT CONDITIONS invention) TREATMENT Type of materials Aqueous
solutions of Dried powdered mixtures needed for the both protein
and PS of each material reaction materials Humidity No specific
humidity Maintain constant requirements requirement temperature
(e.g., 80.degree. C.) and relative humidity (e.g., 79.degree. C.)
Reaction time and From 4 to 24 hours (60- 3-5 weeks (60.degree. C.)
temperature 70.degree. C.) Type of products Products are almost
Products are a complex formed in the completely composed of mixture
of Intermediate reactions Schiff base and Advanced Maillard
products Color of PPC or Products are white in Products have a
yellow reactions mixture color or brown color Level of protein
Little protein Unknown how much denaturation denaturation or
protein denaturation aggregation occurs occurs during reaction
during reaction, (not usually determined) stabilized by high
[PS]
[0065] Some embodiments of the present invention are described in
Zhu et al., 2008, J. Agric. Food Chem. 56: 7113-7118, which is
herein incorporated by reference.
EXAMPLES
[0066] It is to be understood that this invention is not limited to
the particular methodology, protocols, subjects, or reagents
described, and as such may vary. It is also to be understood that
the terminology used herein is for the purpose of describing
particular embodiments only, and is not intended to limit the scope
of the present invention, which is limited only by the claims. The
following examples are offered to illustrate, but not to limit the
claimed invention.
Materials
[0067] Whey Protein Isolate (WPI) was provided by Davisco Foods
International, Inc. The total amount of protein in the dry powder
was >95% and the lactose was low (<1%). Before use, WPI was
dissolved in Milli-Q water and thoroughly dialyzed against Milli-Q
water (dialysis membrane tubing had a molecular weight cut-off of
6,000-8,000 Da) for 3 days at 5.degree. C. with changes in water
every 6 h to remove lactose. After lyophilization, purified WPI was
stored at 5.degree. C. prior to its use.
[0068] Dextran (Batch #115k0686, CAS 9004-54-0) from Leuconostoc
mesenteroides, with molecular weight 8,500-11,500 (11 kDa), was
obtained from Sigma-Aldrich (St. Louis, Mo.). Before use, dextran
was dissolved in Milli-Q water and dialyzed against Milli-Q water
for two days at 5.degree. C. with changes in water every six hours.
The dialysis membrane tubing had a molecular weight cut-off of
3,000 Da (Fisher Scientific, Pittsburgh, Pa.). After
lyophilization, purified dextran was stored at 5.degree. C.
[0069] Prestained SDS-PAGE molecular weight standards (Broad range)
were purchased from Bio-Rad Laboratories (Hercules, Calif.). The
GelCode glycoprotein staining kit was purchased from Pierce
Biotechnology (Rockford, Ill.).
Preparation of Conjugates by Heat Treatment
[0070] Mixtures of WPI-dextran in various ratios (by weight) were
dissolved in 10 mM sodium phosphate buffer (NaPi) solution (pH
6.8). Sodium azide (0.02%, w/w) was added to prevent bacterial
growth. The sample solutions were stirred on a magnetic stirrer at
room temperature (18 22.degree. C.) for 2 h to completely dissolve
the mixture. The pH values of the solutions were adjusted by
carefully adding 0.1 N HCl or 0.1 N NaOH to the desired pH.
Solutions were gently stirred overnight at 5.degree. C. to ensure
the complete hydration of the macromolecules. Aliquots of the
solutions (1.0 ml, dispensed into 1.5 ml eppendorf tubes) were
placed in a water bath heated at various temperatures for 24 h.
Samples were then taken out of the water-bath and immediately
cooled down at ice-water bath. Triplicates were carried out for
each experiment.
Time Course of the Reaction
[0071] Using the same heat treatment for the sample preparation, a
number of sample solutions were incubated at 60.degree. C. for
different time periods. The sample solutions typically included
WPI-dextran, and more typically 10% WPI-30% dextran, at pH 6.5. At
each time point, three sample tubes were taken out from the water
bath and immediately cooled down at ice-water bath before analysis.
Triplicate experiments were performed.
Formation of Conjugates under Hydrostatic Pressure Treatment
[0072] Sample solutions of WPI-dextran (12 ml) mixtures prepared as
described above were transferred into a pressure cell of a
rheometer (Universal Dynamic Spectrometer, Paar Physica UDS 200
Physica Messtechnik GmbH, Stuttgart, Germany). Pressurization (up
to maximum of 7.9 MPa) was achieved by connecting the cell to a
cylinder of compressed nitrogen gas. No shearing was applied.
Temperature and time were controlled by the software attached to
the rheometer. Three replicates were performed for each sample; and
three measurements were done for each replicate.
Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis
(SDS-PAGE)
[0073] SDS-PAGE was performed on a Mini-Protean 3Cell (Bio-Rad
Laboratories) by the method of Laemmli (Laemmli, 1970, Nature 227:
680-685). Non-reducing and reducing SDS-PAGE analyses were carried
out on a ready gel (TRIS-HCl Gel, 4-20% linear gradient, 15 well,
Bio-Rad Laboratories). Sample solution (15 .mu.l corresponding to
40 .mu.g of whey protein) was loaded into each well.
Electrophoresis was run for 35 min at 200 V in 0.025 M Tris-HCl
buffer solution (pH 8.3, including 0.192 M glycine and 0.1% SDS,
w/w) at room temperature. Two gels were run at the same time. After
electrophoresis, one gel was stained for protein by Coomassie blue
G-250 and the other one was stained for carbohydrate by the GelCode
Glycoprotein staining kit (Pierce Biotechnology), respectively. The
protein stain was destained with 10% acetic acid (v/v) containing
30% methanol (v/v).
Difference UV Spectroscopy (DUV)
[0074] DUV measurements were carried out on a UV-visible
spectrophotometer (Shimadzu UV-1601 PC, Shimadzu Corporation,
Kyoto, Japan), in a 1-cm quartz cell at a constant temperature of
20.degree. C. The samples were diluted 33.3-fold, followed by
centrifugation at 16,000.times.g for 10 min in an Eppendorf
Centrifuge (Model 5414, Brinkmann Instruments Inc., Westbury, N.Y.)
at room temperature. The supernatant was used for a wavelength scan
from 270 to 500 nm. The difference absorption spectra of conjugates
after processing were recorded against an un-reacted sample, which
was used as a reference. The extent of conjugation was assessed by
the DUV absorbance peak value at about 304 nm (Blonski et al.,
1997, Biochem. J. 323: 71-77).
Appearance of WPI-Dextran Conjugates
[0075] When solutions of 10% WPI-30% dextran (pH 6.5) were
incubated at 60.degree. C. for 24 h, the solutions in the eppendorf
tube appeared white and opaque. There was no obvious aroma or
smell, nor was any significant change in viscosity observed within
the 24 h incubation period. When the sample was centrifuged at
16,000.times.g for 30 min, the supernatant appeared clear,
translucent, and the precipitate was white. The supernatant, where
the conjugate resided, was typically used for the analyses
described herein.
[0076] To determine if the precipitate was protein or dextran,
aliquots of the precipitate were subjected to several tests. The
precipitate hardly dissolved in 8 M urea or 10% SDS either in the
absence or presence of 2-mercaptoethanol. These observations made
it unlikely that the precipitate was denatured WPI proteins.
Dextran self-associates in sufficiently concentrated solutions, and
these dextran associates can be dissolved when re-suspended in
distilled water and autoclaved for 30 min (Cadwallader et al.,
1958, J. Amer. Pharm. Assoc. 47: 894-895). When the obtained white
precipitate was re-suspended in Milli-Q water (4-10%), the
precipitate apparently dissolved when heated at 100.degree. C. for
30 min. This indicated that the white precipitate was due to the
association of dextran.
[0077] With prolonged incubation time (>24 h), a strong aroma
was noted, and a yellow color appeared. The reaction was typically
stopped after 24 h incubation by rapidly cooling down the samples
in an ice-water bath.
WPI-Dextran Conjugate Interaction Studied by SDS-PAGE
[0078] The reaction between WPI and dextran was investigated by
SDS-PAGE. As shown in FIG. 1 (protein stain), under non-reducing
conditions (lanes 1-4 in FIG. 1A), unheated WPI (native WPI, lane
1, FIG. 1A) and the mixture of 10% WPI-30% dextran (5.degree. C.
for 24 h, lane 2, FIG. 1A) had identical and characteristic bands
of WPI. As identified in FIG. 1, two major bands were assigned to
monomers of .alpha.-La and .beta.-Lg respectively; two minor bands
were attributed to dimers of .beta.-Lg and BSA; and the four faint
bands were LF, IgG, IgL and IgH. This indicated that no
polymerization occurred in WPI in the presence of 30% dextran
without heat treatment of the mixture. For the heat-treated 10% WPI
alone (lane 3, FIG. 1A), the .alpha.-La, .beta.-Lg dimer, BSA and
IgG bands were significantly diminished; the intensity of the
.beta.-Lg monomer band was reduced; meanwhile a dense band appeared
on the top of the gel. This indicated that proteins in WPI had
associated into large molecular polymers that could not migrate
into the separating gel. In the case of heat-treated mixture of 10%
WPI-30% dextran (lane 4, FIG. 1A), a new diffuse band that had a
molecular weight distribution of 26-98 kDa appeared in the
separating gel, indicating the formation of new protein species,
which migrated into the separating gel. In addition, a thin band of
large molecular weight polymers was observed on the top of the gel
similar to the heated 10% WPI sample. Compared to the heated 10%
WPI sample alone (lane 3, FIG. 1A), the intensity of the band with
large molecular weight polymers was less intense in the heated
mixture of 10% WPI-30% dextran (lane 4, FIG. 1A). This indicated
that the polymerization of WPI was greatly inhibited in the
presence of 30% dextran. A similar phenomenon was reported by
Schmitt et al., 2005, J. Agric. Food Chem. 53: 9089-9099, where the
polymerization of .beta.-lactoglobulin was greatly reduced by the
presence of acacia gum. Garrett et al., 1998, J. Dairy Sci. 71:
10-16, suggested that the inhibition of the thermal aggregation of
whey proteins by various sugars was caused by reducing hydrophobic
intermolecular interactions between protein molecules.
[0079] Since non-covalent interactions were dispersed during
SDS-PAGE, the new protein species and the large molecular weight
polymers on the top of the gel in lane 4 (FIG. 1A) were linked by
some types of covalent bonds. Under reducing conditions, for lanes
7 and 8 (FIG. 1A), the large molecular weight polymers which
resided at the top of lanes 3 and 4 (FIG. 1A) completely
disappeared, indicating that these large polymers were linked by
disulfide bonds. The heated 10% WPI under reducing conditions (lane
7, FIG. 1A) had identical bands compared to native WPI (unheated,
lanes 5 and 6, FIG. 1A), while the heated mixture of 10% WPI-30%
dextran still had the diffuse band with the molecular weight
distribution of 28-100 kDa (lane 8, FIG. 1A) that appeared at the
same location as the new band in lane 4 (FIG. 1A). Since the new
protein species were observed in both lanes 4 and 8 (FIG. 1A), this
indicated that the species were linked by covalent bonding other
than disulfide. The slightly larger molecular weight of the bands
in the presence of 2-mercaptoethanol was due to the larger
hydrodynamic size of the S--S reduced proteins.
[0080] SDS-PAGE was also performed with carbohydrate staining using
the Periodic Acid-Schiff reagent (PAS) (FIG. 1B). No bands were
observed for lanes 1-3 and 5-7. This is because protein bands are
not stained by PAS. Being a neutral molecule, dextran could not
migrate into the separating gel. Similar to FIG. 1A, a faint high
molecular weight band was observed at the top of the gel in lane 4
(FIG. 1B) and it disappeared in lane 8 (FIG. 1B), indicating that
the polymers (lane 4) were reduced into small molecules in the
presence of 2-mercaptoethanol (lane 8). The same broad diffuse
bands as in the lanes 4 and 8 (FIG. 1A) were also observed in the
separating gel in lanes 4 and 8 of FIG. 1B, corresponding to a
molecular weight distribution of 26-98 kDa (lanes 4, FIG. 1B), and
28-100 kDa (lanes 8, FIG. 1B), respectively. The above results
confirmed that glycosylated protein species, such as WPI-dextran
conjugates, were formed in the mixture of 10% WPI-30% dextran as a
result of heating at 60.degree. C. for 24 h. The molecular weight
distribution of the conjugates was 26-98 kDa. Some conjugates were
also linked through disulfide bonding of proteins.
[0081] The broad molecular weight distribution of the conjugate
bands was due to the nature of the components of the two reactants.
WPI consists of several protein types, such as .alpha.-La
(.about.18%), .beta.-Lg (.about.52%), BSA and IgG (5%) (Wang and
Lucey, 2003, J. Dairy Sci. 86: 3091-3101). Each protein contains
multiple potential reactive sites. For example, .beta.-Lg contains
16 potential reactive primary amino groups, which are one
.alpha.-NH.sub.2 group at the N-terminal and fifteen
.epsilon.-NH.sub.2 of the lysine residues. From the intensity of
the remaining bands of WPI proteins (FIG. 1A), it appeared that
each of the WPI proteins was partly involved in the conjugation of
WPI-dextran to different extents. The molecular weight of dextran
varies from 8,500-11,500 Da as indicated by the supplier (Sigma).
The polydispersity of dextran also led to a broad molecular weight
distribution of the WPI-dextran conjugates.
Confirmation of Schiff Base Formation in WPI-Dextran Conjugates by
DUV
[0082] In order to further clarify the nature of the covalent
bonding in WPI-dextran conjugates, DUV spectra were recorded by
scanning wavelength between 270-500 nm. As shown in FIG. 2, for the
heated mixture of 10% WPI-30% dextran solution, the interaction of
WPI-dextran resulted in a DUV spectrum characterized by a maximum
at 304 nm, which was a clear indication of Schiff-base formation
(Heinert and Martell, 1963, J. Am. Chem. Soc. 85: 183-188; Blonski
et al., 1997, Biochem. J. 323: 71-77). No change in absorbance was
observed for a heated 30% dextran solution over all the scanned
wavelengths. A small absorbance peak at 304 nm was observed for the
heated 10% WPI alone. This was probably caused by some low
concentration of residual lactose in WPI (even though it was
extensively dialyzed). The DUV measurements shown in FIG. 2 were
performed after 33.3-fold dilution of the original samples.
[0083] As indicated in FIG. 2, the DUV absorbance peak of the
WPI-dextran Schiff base was asymmetric and tailed into the visible
wavelengths. This could be explained by the differences in the
environment of the Schiff base, which results in a broader
absorbance peak. It was also possible that the simultaneous
formation of many chromophores led to the tailing of the peak as
reported in other studies (Hofmann, 1998, J. Agric Food Chem. 46:
3891-3895). The conjugates of WPI-dextran mainly consisted of the
Schiff base due to formation of this peak at 304 nm. The DUV
absorbance value at 304 nm was used to estimate the extent of the
conjugation.
[0084] Storage of the Schiff base (without dilution at -80.degree.
C. for at least three months; or a diluted, 33.3 fold, solution at
5.degree. C. for at least 1 week) did not result in any change in
absorbance value at 304 nm, indicating that the Schiff base of
WPI-dextran conjugates was stable. Not wanting to be bound by the
following explanation, this stability was probably due to the water
restricted environment of the Schiff base C.dbd.N bond, thus
preventing a H.sub.2O molecule from hydrolyzing the C.dbd.N
bond.
[0085] With prolonged incubation of mixtures of 10% WPI-30% dextran
(60.degree. C. for 48 h), the absorbance peak slightly red-shifted
to .about.310 nm; meanwhile a small new shoulder appeared around
355 nm. The resultant solution was light yellow. This implied that
the WPI-dextran conjugates/Schiff base had developed into the
intermediate stage of the Maillard reaction.
Time Course of the Conjugation Reaction
[0086] The formation of the Schiff base from a WPI-dextran mixture
was studied as a function of time. As shown in FIG. 3, the
conjugation reaction was time-dependent. The formation of the
conjugates/Schiff base gradually increased with time during the
first 24 h when incubated at 60.degree. C. There was little further
increase between 24-48 h of incubation at 60.degree. C. (FIG. 3).
The measurements shown in FIG. 3 were performed after 33.3-fold
dilution of the original samples. SDS-PAGE under reducing
conditions and with carbohydrate staining indicated that the
molecular weight distribution of the conjugates increased with time
from 28-36 kDa (2 h at 60.degree. C.); 28-52 kDa (4 h at 60.degree.
C.); 28-70 kDa (6 h at 60.degree. C.); 28-82 kDa (8 h at 60.degree.
C.); 28-95 kDa (12 h at 60.degree. C.); and 28-100 kDa (24 h at
60.degree. C.). The intensity of the bands, particularly the lower
molecular weight species increased with time. This means that the
smaller molecular weight proteins in WPI (.alpha.-La, .beta.-Lg)
reacted more rapidly with dextran than the large molecular proteins
(BSA, IgG), and it was in the order .alpha.-La>.beta.-Lg>BSA
and IgG. This observation was in agreement with the results of
Nacka et al., 1998, J. Protein Chem. 17: 495-503, who reported that
the glycosylation with reducing sugars with .alpha.-La was faster
than with .beta.-Lg, based on SDS-PAGE. The higher concentration of
.alpha.-La and .beta.-Lg in WPI compared to BSA and IgG was also
responsible for the faster conjugation rate of .alpha.-La and
.beta.-Lg with dextran.
[0087] A reaction time of 24 h at 60.degree. C. was chosen under
the experimental conditions to allow the reaction to proceed with
the highest yield of Schiff base but with low levels of
intermediate and advanced Maillard products.
Effect of WPI and Dextran Concentration on Schiff Base
Formation
[0088] The effect of WPI or dextran concentration on the
conjugation of WPI-dextran was examined. As shown in FIG. 4, the
formation of WPI-dextran Schiff base increased almost linearly with
increasing WPI concentration from 2.5 to 10% in a mixture with 30%
dextran. Further increases in the WPI concentration above 10% led
to the gelation of WPI during heating at 60.degree. C. Each protein
in WPI has multiple potential reactive amine groups. However, at pH
6.5, most of the c-amino groups (>99%) are in the protonated
form, which are not reactive. The measurements shown in FIG. 4 were
performed after 33.3-fold dilution of the original samples.
[0089] The effective concentration of --NH.sub.2 groups in the
system is lower than the concentration of carbonyl group.
Therefore, the conjugation increases almost linearly with WPI
concentration. In FIG. 5, the formation of WPI-dextran Schiff base
increased with the increase in dextran concentration from 10 to
40%, in mixtures with 10% WPI. The measurements shown in FIG. 5
were performed after 33.3-fold dilution of the original samples.
Dickinson and Semenova (1992, Colloids Surf 64: 299-310) thought
that each polysaccharide molecule (dextran) has only one reducing
group capable of reacting with amine groups in proteins, and thus
the extent of conjugate formation increases with an increase in the
proportion of polysaccharide. This is also true for protein amino
groups at pH 6.5 since more than 99% of the amino groups are in the
non-reactive NH.sub.3.sup.+ form. The fitting-equation in FIG. 5
indicated that the conjugation degree was positively related to the
logarithm of the concentration of dextran. This might be related to
the bulk structure of dextran that restricts its access to the
reactive sites of the amino groups on proteins.
[0090] Increasing the dextran concentration from 30 to 40% did not
result in significant increase in the WPI-dextran Schiff base
formation (FIG. 5), but a marked increase in viscosity was
observed. It is possible that the high viscosity prevented the
accessibility of the reducing end of dextran to WPI proteins due to
the overlapping and interpenetration of the coil structure of
dextran molecules with themselves at very high concentrations; 10%
WPI and 30% dextran were therefore chosen for the conjugate
formation.
[0091] An excess of polysaccharide compared to protein in the
mixture of reactants (1:3-1:9, by weight) is often used in
preparing Maillard reaction products by dry-heating. There is a
lack of detailed explanation for this ratio. One plausible
explanation was that each polysaccharide molecule has only one
reducing group capable of reacting with amine groups in the
proteins, thus the extent of conjugate formation would increase
with increasing proportion of polysaccharide (Dickinson and
Semenova, 1992, Colloids Surf 64: 299-310). However, for the
reaction in aqueous solutions, the mixing ratio of reactants did
not mean it was the binding ratio of protein to polysaccharides.
For the conjugates formed at 10% WPI-30% dextran (pH 6.5,
60.degree. C. for 24 h), the compositional analysis of the
individual components indicated that only 1.9% (by weight) WPI and
5.6% (by weight) dextran were involved in the formation of
WPI-dextran Schiff base. Most dextran molecules remained unreacted.
Not wanting to be bound by the following explanation, this could be
the consequence of a crowding effect, due to the high dextran
concentration in the mixture of 10% WPI-30% dextran, that led to an
increased probability of collisions between amino groups on WPI
proteins and carbonyl groups on dextran, thus promoting the
conjugation reaction (Ralston, 1990, J. Chem. Educ. 67: 857-860;
Minton, 1997, Curr. Opin. Biotech. 8: 65-69; Somalinga and Roy,
2002, J. Biol. Chem. 227: 43253-43261). The association of WPI,
which might be also enhanced by crowding effect, was offset by the
protective effect of dextran, as discussed previously.
Effect of Temperature and pH
[0092] Heating a mixture of WPI and dextran solution promotes two
competitive reactions--aggregation of WPI proteins and conjugation
between WPI and dextran. High temperature favors the conjugation
reaction, as chemical reactions are favored by an increase in
temperature. High temperature also promotes WPI
denaturation/aggregation, thus leading to the loss of reactant for
the conjugation of WPI-dextran. The critical structural changes in
.beta.-lg occur at 63.degree. C. and pH 7.0 (from circular
dichroism spectroscopy; Prabakaran and Damodaran, 1997, J. Agric.
Food Chem. 45: 4303-4308); the denaturation temperatures of
.alpha.-La is 64.degree. C. at pH 7.0 (from differential scanning
calorimetry; McGuffey et al., 2005, J. Agric. Food Chem. 53:
3182-3190); and BSA is 62.2.degree. C. at pH 6.7 (Mulvihill and
Donovan, 1987, J. Food Sci. Tech. 11: 43-75). Therefore, the effect
of temperature on the conjugation of WPI-dextran was investigated
at <60.degree. C. in order to minimize denaturation/aggregation
of WPI proteins. Dextran is stable at ambient temperatures over the
range of pH 4-10. Any structural change in dextran during heat
processing was ignored in this study. As shown in FIG. 6, the
Schiff base was hardly formed at low temperatures (40 or 50.degree.
C.) over the pH range studied. Regardless of pH, the formation of
Schiff base was favored by raising the temperature.
[0093] As far as pH was concerned, as seen in FIG. 6, the effect of
pH on the Schiff base formation was negligible at lower
temperatures (40.degree. C. and 50.degree. C.). At 60.degree. C.,
the formation of Schiff base was significantly enhanced by reducing
the pH from 7.0 to 6.5. There was no significant difference in the
reaction in the pH range 7.0 to 8.5. The generation of Schiff base
was greatly enhanced at pH 6.5. This was in good agreement with the
literature (Ames, 1990, Trends Food Sci. Tech. 1: 150-154). In one
example, the conditions pH 6.5 and 60.degree. C. were used to
maximize the extent of formation of Schiff base in the study. The
measurements shown in FIG. 6 were performed after 33.3-fold
dilution of the original samples.
Effect of Hydrostatic Pressure on the Schiff Base Formation
[0094] To examine if the formation of WPI-dextran conjugate/Schiff
base would be facilitated by applying elevated pressure,
hydrostatic pressure (7.9 MPa) was used in combination with heating
during incubation. For the WPI proteins, the pressure required to
unfold the proteins has been reported to be 50, 200 and 800 MPa for
.beta.-Lg, .alpha.-La and BSA, respectively (Lopez-Fandino, 2006,
Crit. Rev. Food Sci. Nutr. 46: 351-363). Considering the protective
effect of polysaccharides on proteins against elevated pressure
(Galazka et al., 1999, Food Hydrocoll. 13: 81-88), the
conformational change of WPI proteins under 7.9 MPa pressure could
be neglected. Assuming that the structure of dextran was not
affected by the applied pressure, any pressure-induced difference
was assumed to be due to an impact on the conjugation reaction.
[0095] As shown in FIG. 7, the amount of Schiff base at 7.9 MPa was
marginally increased by reducing the pH from 8.5 to 8.0 compared
with the reaction at atmospheric pressure. Schiff base formation
was significantly inhibited by the application of pressure at pH
6.5, but significantly enhanced at pH 7.0 compared to at
atmospheric pressure. The lack of influence of pressure could be
due to the low pressures used in this study.
[0096] There have been various reports about the impact of pressure
on the initial step of the Maillard reaction. For example, high
pressure (50-500 MPa, 50.degree. C., pH 8.2) hardly affected the
initial condensation reactions (Tamaoka et al., 1991, Agric. Biol.
Chem. 55: 2071-2074). However, high pressure (60 MPa, at 70.degree.
C.) was reported to accelerate the initial reactions at pH 7.0 due
to the negative activation volume (Isaacs and Coulson, 1996, J.
Phys. Org. Chem. 9: 639-644). These observations were in accordance
with the results herein; that is, the effect of pressure was
related to the pH of solution. Moreover, Moreno et al., 2003, J.
Agric. Food Chem. 51: 394-400) reported that at 400 MPa (60.degree.
C., pH 5-8) Amadori rearrangement products were not appreciably
affected by pressure in unbuffered media but were suppressed in
buffered media. It was attributed to the pressure-induced
dissociation of the acid groups. It was possible that, due to the
pressure-induced dissociation of the acid groups, high pressure
accelerated the condensation reaction of c-amino to carbonyl at
pH.gtoreq.7.0; but it retarded the formation of the adduct due to
the protonation of the c-amino group at pH<7.0.
Emulsifying Properties of Protein-Polysaccharide Conjugates
[0097] In general, PPC exhibit better functional properties than
proteins and PS alone. It is likely (but not certain) that this
improvement can be attributed to the structure and size of the
conjugate (Chevalier et al., 2001, Int Dairy J. 11: 145-152). Thus,
the functional properties of PPC are of interest especially for
their viscosity, gelation and emulsifying abilities. For example, a
superior biopolymer for use in oil-in-water emulsions would be a
PPC that combines the surface-active properties of the protein with
the potential steric-stabilizing properties of the associated PS
(Dickinson and Semenova, 1992, Colloids Surf 64: 299-310). The
hydrophilic nature of the PS should allow it to extend into the
aqueous phase.
[0098] In one example, preparation of emulsions from purified PPC
prepared from the conjugation of WPI with dextran (500 kDa). FIG. 8
shows particle size distribution (d32) of emulsions during storage
that were prepared with 0.5% (wt) of each emulsifying material, 20%
(v/v) soybean oil, 10 mM NaPi buffer, pH 6.5, 0.02% NaN.sub.3.
Emulsions were prepared with an Avestin EmulsiFlex high pressure
homogenizer (1.5 kilobar). Samples were stored at room temperature
for at least 6 weeks. The performance of the PPC made in accordance
with the present invention was compared with gum arabic as well as
WPI and mixtures of WPI and dextran, Dx. The produced PPC contains
about 10% protein, i.e. 0.05% protein for the PPC sample. All
emulsions were stabilized with 0.5% (wt/wt) of emulsifying
material. Even with the low level of protein the novel emulsions
stabilized with PPC were not significantly different from those
stabilized with 0.5% WPI. This indicated that the produced PPC was
an excellent emulsifier and superior to gum arabic. Simple mixtures
of WPI with dextran (not conjugated) did not produce stable
emulsions since the protein level was very low (0.05%) in these
samples.
Solubility of the Protein-Polysaccharide Conjugates
[0099] FIG. 9 is a graph showing the solubility of conjugates (0.1%
protein) at room temperature and heated 30 min at 80.degree. C.
within the pH range 3.5-7.5, in comparison with whey protein (0.1%
WPI). The higher the absorbance at 500 nm, the lower the solubility
is.
[0100] FIG. 10 is a graph showing the solubility of conjugates
(0.1% protein, pH 4.5) at room temperature and heated 30 min at
80.degree. C., in comparison with whey protein (0.1% WPI). The
higher the absorbance at 500 nm, the lower the solubility is.
Thermal Stability of the Protein-Polysaccharide Conjugates
[0101] FIG. 11 is a graph showing thermal stability of the obtained
conjugates. A DSC heating scan (1.0.degree. C./min) for 10%
conjugate (dotted line) and 10% WPI (solid line) at pH 8.5 is
shown. The conjugates had greatly improved thermal stability.
Effect of Solids Content of a Mixture of Sodium Caseinate
[0102] FIG. 12 is a graph showing the effect of solids content of a
mixture of sodium caseinate: maltodextrin (1:1 ratio) on the
formation of Schiff base (as indicated by the AA305 nm or change in
DUV at 305 nm) and color (AA450 nm). Samples were heated for 90 min
at 95.degree. C. and pH 6.5 Maltodextrin was 250 DE. Different
letters indicate significant differences (P<0.05). This
demonstrates that other types of proteins and polysaccharides
(apart from, or in addition to, whey protein and dextran) can
successfully undergo this reaction.
Measurement of Emulsion Stability by Whey Protein-Dextran
Conjugates and the Stability of Emulsions After Heat Treatment and
in Low pH/High Salt Systems
[0103] Radiolabeling of Protein-Polysaccharide Conjugate. The
conjugate is radiolabeled with [.sup.14C] nuclide by reductive
methylation of amino groups with [.sup.14C]-formaldehyde. Briefly,
60 .mu.l of [.sup.14C]-formaldehyde solution (containing 0.01 mmol
of formaldehyde (having a total radioactivity of 0.1 mCi) is mixed
with 40 ml of 20 mM phosphate buffer containing 40 mg of protein,
followed by addition of 50 mg of NaCNBH.sub.3. After incubation for
2 h at room temperature, the reaction mixture is dialyzed
exhaustively against pure water (surface tension 72.9 dynes/cm at
20.degree. C.) and lyophilized in cryo-vials and stored frozen at
-70.degree. C. This labeling protocol usually results in [.sup.14C]
labeling of about 1-2 amino group per protein molecule.
[0104] Adsorption at the oil-water interface. Adsorption of PPC
from the aqueous phase to the triolein-water interface is studied
by the surface radiotracer method. A brief description of this
method is as follows. The method essentially involves spreading of
a 100 nm thick triolein layer on water surface and monitoring
adsorption of .sup.14C-radiolabeled proteins using a surface
radiotracer probe. The surface tension is measured by the Wilhelmy
plate technique using a ST 9000 surface Tensiometer (Nima
Technology Ltd., Coventry, England), interfaced with an IBM PC. The
apparatus consists of teflon trough having inner dimensions of
17.45.times.5.5.times.4 cm.sup.3. One side of the trough has a
small hole (1 mm diameter) capped tightly with a septum for
injecting the protein solution into the bulk phase. In each
experiment, 350 mL of a solution consisting of 20 mM phosphate
buffer (pH 7.0) adjusted to 0.1 M ionic strength with NaCl is used
as the bulk phase. Prior to spreading the triolein film over the
buffer surface, a very thin (3 mm dia, 12.7 mm length).
Teflon-coated magnetic stir bar is placed at the center of the
trough and the radiotracer probe (Ludlum Measurements, Inc.,
Sweetwater, Tex.) and the Wilhelmy plate is placed in position. The
method for spreading a 1000 nm thick triolein film has been
described in detail elsewhere (Sengupta and Damodaran, 1998, J.
Colloid Interface Sci. 206: 407-415).
[0105] To initiate protein adsorption, a known volume (0.5-2.0 ml)
of the radio-labeled protein/PPC stock solution is injected through
the septum on the side of the trough. The final concentration of
protein in the bulk solution is in the range of 1-10 .mu.g
mL.sup.-1 (10.sup.-4-10.sup.-3% w/v). The surface tension and
surface radioactivity (cpm) measurements are initiated soon after
injecting the protein solution. The bulk phase is stirred gently by
using the stir bar at low speed (60 rpm), which does not cause
ripples on the triolein film. The bulk phase is stirred only for
the first 15 minutes.
[0106] The surface tension and surface cpm is continuously
monitored until they reach an equilibrium value, which usually
takes about 20-24 h. In these experiments, the attainment of
equilibrium is defined as the condition when the surface cpm does
not change for at least 4 h. The cpm is recorded using a rate meter
(Model 2200, Ludlum Measurements, Sweetwater, Tex.) and printed out
on a strip chart recorder interfaced with the rate meter. The cpm
measurements are made at 1 min intervals for the first hour of the
experiment, followed by measurements at 10 min intervals
thereafter. Calibration curves required for converting cpm readings
at the oil-water interface into interfacial protein concentrations
(mg m.sup.-2) are constructed as described elsewhere (Sengupta and
Damodaran, 1998, J. Colloid Interface Sci. 206: 407-415).
[0107] The cpm versus interfacial radioactivity (.mu.Ci m.sup.-2)
calibration curve is constructed by spreading .sup.14C-labeled
.beta.-casein at the oil-water interface. The cpm arising from
radioactivity of protein in the bulk solution is determined from a
standard curve relating interfacial cpm versus bulk radioactivity
of Na.sub.2.sup.14CO.sub.3. The interfacial radioactivity (.mu.Ci
m.sup.-2) is determined by dividing the background-corrected cpm
with the slope of the cpm versus interfacial radioactivity
calibration curve. The interfacial protein concentration (mg
m.sup.-2) is obtained by dividing the instantaneous interfacial
radioactivity (.mu.Ci m.sup.-2) with the specific radioactivity of
the protein (.mu.Ci mg.sup.-1).
[0108] Experiments may be conducted on both native protein and PPC
to elucidate the effect of the PS moiety on the rate and extent of
adsorption as well as on the final surface tension values.
[0109] Emulsifying Properties. To develop a basic understanding of
the effect of the PS moiety on interfacial properties of proteins,
the emulsifying properties of PPC conjugates are examined and
compared to pure proteins. Emulsions may be prepared by
homogenizing 1% protein or PPC solutions in 20 mM imidazole-HCl
buffer, pH 7.0, containing 0.02% sodium azide, with soybean oil.
The volume fraction of oil in all emulsions is set at 20% v/v. A
coarse emulsion of the protein solution and oil mixture is
homogenized (two passes) in an Emulsiflex-B3 (Avestin Inc.,
Ontario, Canada) homogenizer at an input pressure of 200 kPa,
corresponding to a pressure drop of 40 MPa. This provides an
emulsion with about 1 .mu.m average particle size distribution. The
kinetic stability of the emulsion over a period of 30 days at
25.degree. C. is studied by measuring rate of change of emulsion
droplet size using the Malvern Mastersizer. Specifically, changes
in the size distribution and total interfacial area of the emulsion
as a function of storage time is determined for emulsions made with
PPC and pure proteins. The impact of processing conditions is
tested, including various heat treatments, salts and pH values on
the properties of the obtained PPC-stabilized emulsions and these
are compared to WPI stabilized emulsions.
Measurement of the Astringency of Low pH Beverages Made With Whey
Protein-Dextran Conjugates
[0110] Astringency in protein or PPC fortified beverages is
determined using trained sensory panels. Tannic acid solutions at
0, 0.38, 0.60, 0.93, 1.45, and 2.26 mM are used as astringency
standard solutions correlating with astringency scores of 0, 2, 4,
6, 8, and 10, respectively. The astringency of the protein sample
is evaluated by astringency score compared with the astringency of
standard tannic acid solutions. A 10 or 15-point scale is used for
the sensory panel (Beecher et al., 2006). Panelists are
pre-screened for their ability to correctly detect astringency and
differentiate it from other attributes, such as bitterness or
sourness. The rate of build-up of astringency during sample
evaluation is determined. When the beverage is formulated, one may
add enough PPC to achieve between 3 to 5% protein addition. The
beverage is adjusted to pH values between 3 to 4.5 and a neutral pH
beverage is also examined. 2.0 M HCl or NaOH is used for pH
adjustment (Sano et al., 2005, J. Dairy Sci. 88: 2312-2317).
Protein fortified beverages are dialyzed against 5 mM sodium
phosphate buffer, already at the desired pH (to have a similar
ionic strength in the beverages). Beverages are either unheated or
heated at 85.degree. C. for 10 min. A control beverage is also
prepared with unmodified protein (we will use several different
commercial brands of WPI). All the beverages are adjusted to the
same viscosities (or flow behavior) using added gums. A skilled
artisan will know to check that the gums themselves do not alter
the astringency of beverages.
[0111] The impact of the degree of conjugation and the molecular
weight of the PS used for conjugation on the astringency of
beverages may be examined. It is possible that there is a minimum
molecular weight of dextran that is able to confer the ability to
reduce the astringency reaction. The impact of the concentration of
added PPC on the astringency of beverages may also be tested.
Compared to unmodified whey protein, it may be possible to add a
higher concentration of the PPC before exceeding an acceptable
astringency threshold (as determined from sensory panelists).
Alternatively, one may instead switch to the use of maltodextrin as
the PS. In some embodiments, it is possible to conjugate whey
proteins with this PS using the methods of the present invention.
In addition, one may directly examine the interactions between
SPRPs and the PPC of the present invention using the turbidity
method of Horne et al., 2002, Chem. Senses 27: 653-659. The PPC of
the present invention may have greatly reduced turbidity compared
to the native protein even added at the same concentration.
Conjugation of Whey Proteins or Whey Protein Hydrolysates may
Reduce Milk Allergenicity
[0112] WPI, pure .beta.-Lg (Sigma), and whey proteins hydrolyzed to
various extents (DH values) may be conjugated in these experiments.
Before use, WPI, .beta.-Ig and whey hydrolyzates are dissolved in
Milli-Q water and thoroughly dialyzed against Milli-Q water
(dialysis membrane tubing molecular weight cut-off 6,000-8,000 Da)
to remove free lactose for 3 days at 5.degree. C. with changes in
water every 6 hours. After lyophilization, purified proteins are
stored at 5.degree. C. for use. Commercial infant formula that
contains partially hydrolyzed whey, e.g. Good Start Milk Based
Infant Formula Powder (Nestle), also may be used.
[0113] The impact of the molecular weight of PS (10-500 kDa) on
allergenicity may be examined. Various methods for detecting milk
allergens exist. In vitro tests that measure the capacity of
specific IgE from serum of allergic patients to bind the modified
protein(s) may be used. Sera of a number (e.g. at least 20)
patients with a history of reactions to cow's milk are obtained.
Approximately 10 ml is obtained from these patients for
allergenicity testing. Serum of a subject without CMA is used as a
control. Allergenicity is determined using specific ELISA
immunoassays for whey proteins (commercially available, e.g. Neogen
and R-Biopharm) and allergen specific IgE methods such as Western
blotting and RAST (Hamilton and Adkinson, 1983; J. Clinical
Immunoassay6: 147-153). Purified PPC is used as the allergen in IgE
enzyme-linked immunosorbent assay (ELISA). Most ELISAs are not
successful in the analysis of hydrolyzed protein, thus
allergenicity may also be checked via IgE methods such as Western
blotting and radioallergosorbent test (RAST).
[0114] An example of the general test method for a commercial ELISA
test for milk allergens from Neogen is as follows: ELISA microtiter
plates (100 .mu.l/well) are used. PPC conjugate (various
concentrations, e.g. 1-10 .mu.g/ml) is added to antibody-coated
wells (capture antibody). Unbound residue is washed away and a
second, enzyme-labeled antibody (detector antibody) is added. The
detector antibody binds to the already bound PPC. After a second
wash, the substrate is added (e.g. 100 .mu.l of patient or control
serum, diluted 1:10). Color develops as a result of the presence of
bound detector antibody. Red Stop reagent is added and the color of
the resulting solution is observed. A microwell ELISA reader is
used to yield optical densities. Control optical densities form a
standard curve, and sample optical densities are plotted against
the curve to calculate the concentration of PPC.
[0115] Various types of commercially available kits may be used.
Alternatively, methods similar to the one described by Hattori et
al., 2004, J. Agricultural and Food Chemistry 52, 4546-4553, may be
used. Alternatively, it may be possible to test the conjugate
prepared from purified .beta.-Lg. PPC may reduce the antigenicity
of .beta.-Lg and whey proteins. The reduction in the antigenicity
of .beta.-Lg by conjugation may depend on the molecular weight of
the PS as large PS could shield epitopes.
[0116] A Western blotting technique similar to that reported by
Matheu et al., 2004, Clinical and Molecular Allergy 2: 2, is used.
SDS-PAGE is performed with a 12% polyacrylamide gel and a stacking
gel of 4% (this is varied depending on the molecular weight of the
PPC). About 5-20 .mu.g of purified PPC are applied to every lane
and electrophoresis is performed (Mini Protean II System, Bio-Rad
laboratories, Richmond, U.S.A.). Then, proteins are
electrophoretically transferred from the separating gel to
ImmobilonP.TM. (PVDF, Millipore Corporation, Billerica, Mass.,
U.S.A.) membranes in a transfer buffer. After blocking with a
solution of gelatin 3% for 1 hour, the membranes are washed and
incubated overnight with patient's and normal control sera. Next
day, membranes are washed and incubated with goat anti-human
IgE-labelled-peroxidase. Detection is performed with a
chemiluminescence substrate (Pierce Chemical Company, Rockford,
Ill.). The Western-blot should demonstrate if IgE in the CMA
patient's serum is bound to some medium/high-molecular weight PPC
bands. Control sera should be negative.
[0117] The allergenicity of each single protein is due to a number
of molecular immunoreactive structures, i.e. the IgE-binding
epitopes that are widespread within the protein molecule. The
conjugation of whey proteins with dextran molecules may interfere
with the IgE-binding epitopes on the protein molecule. In some
embodiments, intact .beta.-Ig or WPI may be used in reducing
protein allergenicity. Alternatively, partially hydrolyzed whey
proteins may be used as this product is only successful with some
but not all patients with CMA; thus the conjugation of partially
hydrolyzed whey may improve its hypoallergenicity. It is expected
that RAST analysis will indicate that IgE reactivity to the PPC of
the present invention is at least several fold lower than that of
the unmodified protein.
[0118] It is to be understood that this invention is not limited to
the particular devices, methodology, protocols, subjects, or
reagents described, and as such may vary. It is also to be
understood that the terminology used herein is for the purpose of
describing particular embodiments only, and is not intended to
limit the scope of the present invention, which is limited only by
the claims. Other suitable modifications and adaptations of a
variety of conditions and parameters, obvious to those skilled in
the art of chemistry, biochemistry, molecular biology, and cheese
manufacturing, are within the scope of this invention. All
publications, patents, and patent applications cited herein are
incorporated by reference in their entirety for all purposes.
* * * * *