ABSTRACT
This chapter provides the relevant details related to dextran structure, production, functionality, and regulatory status. Dextran belongs to a class of glucans that are produced extracellularly by members of the genus Lactobacillus, Leuconostoc, and Streptococcus. Properties of different dextrans depend on the variations in their structures. Dextran that is manufactured enzymatically produces a purer polymer. Better control of the enzymatic synthesis can optimize such production. Conjugation of dextran to soy protein, following dry heating of a dextran—soybean protein isolate mixture, results in improvement of the protein's physicochemical properties, especially its emulsifying and emulsion-stabilizing abilities. Purified whey protein isolate—dextran conjugate produced in aqueous solution under mild conditions showed good solubility over the pH range of 3.2—7.5 at high ionic strengths of 0.05—0.2 M. The protective effect of dextran was required to prepare Mf—Dex with high solubility, and the myosin-heavy chain was selectively conjugated with dextran.
