RESUMEN
ß-Conglycinin was conjugated with carboxymethyl dextran (CMD) by the Maillard reaction to improve its function. The ß-conglycinin-CMD conjugate was purified by dialysis. Conjugation was confirmed by SDS-PAGE with CBB and PAS staining. Composition of the ß-conglycinin-CMD was ß-conglycinin:CMD = 1:2.7 (molar ratio) which was confirmed by BCA method and phenol sulfuric acid method. Solubility of ß-conglycinin in the range of pH 2.0-7.0 was much improved by conjugation with CMD. Emulsifying property of ß-conglycinin at pH 7 and in presence of salt was improved by conjugation with CMD. Immunogenicity of ß-conglycinin was reduced by conjugation with CMD. Conjugation method performed in this study was considered to be valuable in that it can be used in food processing.