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Chem. J. Chinese Universities ›› 2011, Vol. 32 ›› Issue (11): 2680.

• Articles • Previous Articles     Next Articles

Synthesis of (PAA-b-F127-b-PAA)-β-lactoglobulin Conjugate with Improved Emulsifying Properties

MENG Ling-Min1,4, LIANG Rong2, SHI Ke3, HUANG Qing-Rong3, SHI Tong-Fei1*   

  1. 1. State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, China;
    2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
    3. Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, USA;
    4. Graduate School of Chinese Academy of Sciences, Beijing 100049, China
  • Received:2010-12-23 Revised:2011-04-25 Online:2011-11-10 Published:2011-10-14
  • Contact: SHI Tong-Fei E-mail:tfshi@ciac.jl.cn
  • Supported by:

    国家自然科学基金海外及港澳学者合作研究基金(批准号: 51028301)和国家自然科学基金创新研究群体科学基金(批准号: 50621302)资助.

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Abstract: Poly(acrylic acid)-b-F127-b-poly(acrylic acid)(PAA-b-F127-b-PAA) was synthesized through atom transfer radical polymerization(ATRP) in combination with the subsequent hydrolysis of tert-butyl groups using excess trifluoroacetic acid(TFA). The (PAA-b-F127-b-PAA)-β-lactoglobulin conjugate was successfully synthesized using water soluble 1-ethyl-3-(3-dimethyllaminopropyl) carbodiimide hydrochloride(EDC?HCl), a carbodiimide derivative, as the conjugation agent. Fluorescence spectroscopy indicated that the ternary structure of protein was maintained even conjugation to PAA-b-F127-b-PAA. The conjugate exhibited significantly better emulsifying properties than that of pure β-lactoglubulin.

Key words: Pluronic, Poly(acrylic acid), β-Lactoglobulin conjugate, Emulsifying property

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