Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state.
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.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China ; College of Life Science, Jiangxi Normal University, Nanchang, 330022 China.
Zong-Cai
ZC
Tu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
Yue-Ming
YM
Hu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
Hui
H
Wang
College of Life Science, Jiangxi Normal University, Nanchang, 330022 China.
Xiao-Qin
XQ
Huang
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
Shi-Qi
SQ
Xia
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
Pei-Pei
PP
Niu
Antioxidant activities; Emulsifying activities; Maillard reaction; Microwave heating; Ovalbumin