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

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

Research output: Contribution to journalArticle

9 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 languageEnglish
Pages (from-to)377-380
Number of pages4
JournalFood Science and Technology Research
Volume15
Issue number4
DOIs
Publication statusPublished - Jul 1 2009

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glycation
Microwave heating
microwave treatment
ovalbumin
Ovalbumin
Microwaves
Heating
heat
Glucose
glucose
Molecular mass
Microwave
solubility
Solubility
molecular weight
Polyacrylamide Gel Electrophoresis
temperature

All Science Journal Classification (ASJC) codes

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

Cite this

Glycation of ovalbumin in solid-state by conductive and microwave heating. / Tsubokura, Yasuhiro; Fukuzaki, Shunji; Noma, Seiji; Igura, Noriyuki; Shimoda, Mitsuya.

In: Food Science and Technology Research, Vol. 15, No. 4, 01.07.2009, p. 377-380.

Research output: Contribution to journalArticle

Tsubokura, Yasuhiro ; Fukuzaki, Shunji ; Noma, Seiji ; Igura, Noriyuki ; Shimoda, Mitsuya. / Glycation of ovalbumin in solid-state by conductive and microwave heating. In: Food Science and Technology Research. 2009 ; Vol. 15, No. 4. pp. 377-380.
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