Effects of microwave heating (MH) and conductive heating (CH) on the glycation of ovalbumin (OVA) by glucose in dry state were compared. The temperature of OVA-glucose mixture was raised to 80°C in 13 min and kept for 0, 15, 30 and 60 min by MH and CH. SDS-PAGE analysis showed that the bands of OVA glycated by MH and CH appeared to be shifted equally to higher molecular mass. However, the amount of primary amino groups in OVA glycated by CH significantly decreased compared with those by MH. The solubility of OVA glycated by CH was higher than that by MH. These results suggested that CH accelerated the glycation of OVA in solid-state more than MH.
All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)
- Industrial and Manufacturing Engineering