美拉德反应
卵清蛋白
抗氧化剂
褐变
微波食品加热
化学
糖基化
乳状液
吸光度
微波加热
氧自由基吸收能力
食品科学
色谱法
生物化学
抗氧化能力
医学
免疫学
物理
受体
免疫系统
量子力学
作者
Zong-cai Tu,Yue-ming Hu,Hui Wang,Xiaoqin Huang,Shi-qi Xia,Niu Peipei
标识
DOI:10.1007/s13197-013-1120-x
摘要
The aim of this study was to characterize the properties of ovalbumin (OVA) after glycated with glucose under microwave heating. For this purpose, microwave at 480 and 640 W power levels were used for heating the OVA-glucose system in solid-state for 0, 5, 10, 15, 20 and 25 min, respectively. The results indicated that the protein molecular weight was increased after glycated with glucose under microwave treatment, the pH of the system was decreased with the increase of microwave treatment power and time, while the UV absorbance, browning intensity, antioxidant activities as well as the emulsifying activity and emulsion stability of the Maillard reaction products (MRPs) were increased in according with the raise of microwave treatment power and time. The reaction time of microwave treatment is much shorter than those using traditional methods, suggesting that microwave irradiation is a novel and efficient approach to promote Maillard reaction (MR) in dry state and improve protein antioxidant and functional properties.
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