Enhanced antioxidative effect of ovalbumin due to covalent binding of polysaccharides

The antioxidant action of ovalbumin was remarkably enhanced by covalent binding of dextran or galactomannan through a controlled Maillard reaction. A significant improvement in the emulsifying properties of ovalbumin was also observed in the ovalbumin-polysaccharide conjugates. The resulting high affinity to oil suggested that the radical scavenging activity of ovalbumin may be elevated by covering oil surfaces with the ovalbumin-polysaccharide conjugate