Glycation of ovalbumin in solid-state by conductive and microwave heating

Yasuhiro Tsubokura; Shunji Fukuzaki; Seiji Noma; Noriyuki Igura; Mitsuya Shimoda

doi:10.3136/fstr.15.377

Glycation of ovalbumin in solid-state by conductive and microwave heating

Yasuhiro Tsubokura, Shunji Fukuzaki, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda

Food Science and Biotechnology

Research output: Contribution to journal › Article › peer-review

14 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	377-380
Number of pages	4
Journal	Food Science and Technology Research
Volume	15
Issue number	4
DOIs	https://doi.org/10.3136/fstr.15.377
Publication status	Published - Jul 2009

All Science Journal Classification (ASJC) codes

Biotechnology
Food Science
Chemical Engineering(all)
Industrial and Manufacturing Engineering
Marketing

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abstract = "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.",

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AU - Tsubokura, Yasuhiro

AU - Fukuzaki, Shunji

AU - Noma, Seiji

AU - Igura, Noriyuki

AU - Shimoda, Mitsuya

PY - 2009/7

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AB - 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.

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Glycation of ovalbumin in solid-state by conductive and microwave heating

Abstract

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