Comparison of ovalbumin glycation by microwave irradiation and conventional heating
Comparison of ovalbumin glycation by microwave irradiation and conventional heating
复制标题
微波照射与常规加热对卵清蛋白糖化的比较
DOI：
10.1016/j.lwt.2019.108560
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发表时间：
2019-12-01
影响因子：
6
通讯作者：
Wang, Hui
中科院分区：
文献类型：
--
作者：
Hu, Yueming;Chen, Haiqi;Wang, Hui
固体卵清蛋白(OVA)-葡萄糖（1:1）混合物分别在480和640 W微波照射（MI）和等效常规加热（CH）下加热5、10和15 min。比较了MI和CH对蛋白质抗氧化活性、乳化性能、糖基化率和结构性能的影响。虫卵的抗氧化活性、乳化活性和乳化稳定性随加工时间的延长而提高。与CH相比，MI对OVA的改善更明显。游离氨基含量降低，紫外-可见吸光度变化和SDS-PAGE图谱表明，MI可加速OVA糖基化，特别是在高功率下，糖基化率高于CH。MI和CH对OVA的二级和三级蛋白结构都有不同程度的改变。因此，MI可能是一种新的高效技术，可以促进OVA糖基化，改变蛋白质的构象结构，显著提高蛋白质的抗氧化活性和功能特性。
Solid-state ovalbumin (OVA)-glucose (1:1) mixture was subjected to 480 and 640 W of microwave irradiation (MI) and equivalent conventional heating (CH) for 5, 10 and 15 min. The effects of MI and CH on protein antioxidant activities, emulsifying properties, glycation rate and structural properties were compared. The OVA antioxidant activities, emulsifying activity and emulsion stability increased with the increase in processing time. The improvements were more pronounced under MI than that under CH. The free amino group contents decreased, and the UV-vis absorbance alteration and SDS-PAGE pattern indicated that MI could accelerate the OVA glycation particularly at high power level and resulted in higher glycation rate than that of CH. The secondary and tertiary protein structures were altered by MI and CH at varying degrees. Accordingly, MI could be a new efficient technology that could promote OVA glycation, change protein conformational structure and considerably improve the antioxidant activities and functional properties of protein.