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Comparison of glycation in conventionally and microwave-heated ovalbumin by high resolution mass spectrometry

文献类型： 外文期刊

作者： Wang, Hui 1 ; Tu, Zong-Cai 2 ; Liu, Guang-Xian 4 ; Liu, Cheng-Mei 2 ; Huang, Xiao-Qin 2 ; Xiao, Hui 5 ;

作者机构： 1.Nanchang Univ, Minist Educ, Engn Res Ctr Biomass Convers, Nanchang 330047, Jiangxi, Peoples R China

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

3.Jiangxi Normal Univ, Nanchang 330022, Peoples R China

4.Jiangxi Acad Agr Sci, Food Res Ctr, Nanchang 330200, Peoples R China

5.Yeshiva Univ Albert Einstein Coll Med, Bronx, NY 10461 USA

关键词： Ovalbumin;Glycation;Microwave;Pepsin digestion;Liquid chromatography;Fourier transform ion cyclotron resonance;mass spectrometry

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

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收录情况： SCI

摘要： The glycation extent of ovalbumin under two heating conditions, conventional and microwave heating was monitored by high resolution mass spectrometry, following pepsin digestion. The sequence coverage of the unglycated and glycated ovalbumin was 100% and 95%, respectively. About 35.2% of the lysines after microwave heating and 40.8% of the lysines after conventional heating were modified by D-glucose. The glycation content increased quickly when ovalbumin-glucose mixture was incubated for 15 min, under both processing conditions. These modifications were slowed down after 30 min of heating and no obvious advanced stage products were observed. The glycated peptides exhibited varying degrees of glycation, under both conventional and microwave heating, suggesting that glycation is strongly relevant to the protein structure. The fact that some peptides showed a lower level of glycation when heated by microwave indicated that microwave radiation might be a non-thermal process. In addition, the lack of browning after microwave heating emphasised the difference between microwave and conventional heating.

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