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Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state

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Abstract

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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Acknowledgments

The authors gratefully acknowledge the financial support of the National Key Basic Research Program of China (No. 2012CB126300), National High Technology Research and Development Program of China (No. 2013AA102205), and the Key Project for Science and Technology Innovation of Jiangxi Province (20124ACB00600).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China

    Zong-cai Tu, Yue-ming Hu, Hui Wang, Shi-qi Xia & Pei-pei Niu

  2. College of Life Science, Jiangxi Normal University, Nanchang, 330022, China

    Zong-cai Tu & Xiao-qin Huang

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  1. Zong-cai Tu
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  2. Yue-ming Hu
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  3. Hui Wang
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Correspondence to Zong-cai Tu.

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Tu, Zc., Hu, Ym., Wang, H. et al. Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state. J Food Sci Technol 52, 1453–1461 (2015). https://doi.org/10.1007/s13197-013-1120-x

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  • DOI: https://doi.org/10.1007/s13197-013-1120-x

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