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Investigation of conformation change of glycated ovalbumin obtained by Co-60 gamma-ray irradiation under drying treatment

文献类型： 外文期刊

作者： Liu, Guang-xian 1 ; Li, Jun 1 ; Tu, Zong-cai 1 ; Sha, Xiao-mei 1 ; Wang, Hui 2 ; Wang, Zhen-xing 1 ;

作者机构： 1.Jiangxi Normal Univ, Coll Chem & Chem Engn, Nanchang 330022, Jiangxi, Peoples R China

2.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

3.Jiangxi Acad Agr Sci, Nanchang 330200, Jiangxi, Peoples R China

关键词： Ovalbumin; Glycation; Irradiation; Conformation

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：5.916； 五年影响因子：6.159 ）

ISSN： 1466-8564

年卷期： 2018 年 47 卷

页码：

收录情况： SCI

摘要： Irradiation can significantly improve the incorporation of glucose into protein. In this study, the efficacy on conformation change and glycation extent of ovalbumin (OVA) powder was investigated during Co-60 irradiation treatment. Spectrophotometer was used to monitor the conformation and structure change of glycation OVA under various irradiation doses condition. A dose dependent increase in UV absorbance and development of fluorescence was observed. Free amino groups content showed that up to 5 kGy irradiation could accelerate the glycation reaction between OVA and glucose, while there were inapparent differences among the other various doses. Intrinsic, synchronous and 3D fluorescence spectra showed that the glycation reaction caused the dynamic quenching of OVA and changed the polarity of the hydrophobic microenvironment (Trp and Tyr residues) of OVA with unfolding conformation change.

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