Comparison of solid-state glycation of whey proteins through maillard reaction between microwave and conductive heating

The mechanism of microwave heating (MH), which rotates and vibrates the electric dipole of target molecules, is different from conductive heating (CH). In the present study we compared the rate of solid-state glycation of whey proteins (WP) by glucose between MH and CH. During heating for glycation temperature of WP-glucose mixture reached to 60, 75 and 90°C at the heating time of 10 min in both treatments. No significant difference (p>0.05) was observed in the rate of glycation of WP between MH and CH when estimated by molecular mass of glycated WP through SDS-PAGE analysis and by glycation ratio of primary amino groups in β-lactoglobulin using o-phthalaldehyde. The results of this study suggest that characteristic heating mechanism of MH does not affect glycation rate of WP in solid-state.