A comparative analysis of the antigenicity and the major components formed from the glucose/ovalbumin model system under microwave irradiation and conventional heating
A comparative analysis of the antigenicity and the major components formed from the glucose/ovalbumin model system under microwave irradiation and conventional heating
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DOI：
10.1111/jfpp.13818
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发表时间：
2018-11
影响因子：
2.5
通讯作者：
Dengle Duan;Z. Tu;Hui Wang;Xiao‐Mei Sha
中科院分区：
文献类型：
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作者：
Dengle Duan;Z. Tu;Hui Wang;Xiao‐Mei Sha
模拟不同比例的葡萄糖/卵清蛋白（20%~ 50%），比较分析微波加热和常规加热对美拉德反应（MR）产物成分和抗原性的影响。研究了羰基、类黑精、羧甲基赖氨酸和羟甲基糠醛的含量。结果表明，卵清蛋白-葡萄糖体系的产物含量随原料中葡萄糖浓度的增加而增加。此外，这些产品的产率更高后，微波加热比常规加热。MR降低了抗原性，并与原料中葡萄糖浓度呈负相关。通过具有不同的加热机制，微波加热比常规加热更大程度地降低抗原性。结果表明，微波辐射技术是一种很有前途的降低MR产品抗原性的方法。实际应用：微波辐射在食品加工领域应用广泛，可以加速食品成分之间的相互作用，改变食品的品质和营养。微波加热使用能量转换，其通过将电磁能转换成热能来提供体积加热。研究了微波加热对葡萄糖/卵清蛋白模型体系抗原性及主要成分的影响。微波加热在加速美拉德反应和降低蛋白抗原性方面具有良好的应用前景。
Various ratios of glucose/ovalbumin (20%–50%) were simulated to comparatively analyze the influence of microwave heating and conventional heating on the components and the antigenicity of the Maillard reaction (MR) products. The contents of carbonyl, melanoidins, carboxymethyl lysine, and hydroxymethylfurfural, were investigated. The results indicated that the product contents from the ovalbumin–glucose system increased as the concentration of glucose increased in the feedstocks. Moreover, the yields of these products were higher after microwave heating than after conventional heating. The MR decreased the antigenicity, which was negatively correlated to the glucose concentration in the feedstocks. By having distinct heating mechanisms, microwave heating decreases the antigenicity to a greater extent than conventional heating. The results showed that the microwave irradiation technology is a promising method to decrease the antigenicity of the MR products. PRACTICAL APPLICATIONS: Microwave irradiation is frequently used in the field of food processing; it can accelerate the interaction between food components and change the quality and nutrition of food. Microwave heating uses energy conversion, which provides volume heating by changing electromagnetic energy into thermal energy. The effects of microwave heating on the antigenicity and the major components formed from the glucose/ovalbumin model system are investigated. Microwave heating indicated a good application prospect on accelerating the Maillard reaction and decreasing the antigenicity of the protein.