Effect Of Microwave On Glycation Reaction Of Egg White With Different Space-time Conditions

This paper from the three dimensions of time,space and power to explore the effect of microwave on egg white protein and glucose,mainly studies the microwave treatment at different positions of egg white protein and glucose in the physical and chemical properties,structure and nutrition security characteristics,supplement and perfect the research on protein Maillard reaction system for microwave in food industry,the application of microwave technology provides a theoretical guidance for sugar based auxiliary.The results show that the microwave heating is not uniform,and the surface temperature of the sample is always higher than that of the middle part.The content of soluble protein showed microwave glycation promoting protein dissolved,240 W,30 min to 320 W 50 min,protein dissolved after high intensity of microwave treatment is better,the edge of the sample dissolved sample is higher than the middle part.The results showed that the Maillard reaction occurred in different positions of egg white protein and glucose under microwave irradiation.The samples of the edge part of the Maillard reaction is more intense,the color is deeper.With the increase of microwave power and microwave time,the degree of Maillard reaction increased.The results of pH analysis showed that,compared with the control group,the original protein and protein sugar mixture and the experimental group of samples produced acidic substances after microwave treatment and the edge of the pH had the high degree of decline than middle part.The emulsifying property and emulsion stability of the glycated egg white protein were improved after microwave treatment,and the emulsifying property of the edge part was better than that of the middle part.We also found that the antioxidant activity of egg white protein was greatly improved after microwave treatment.The longer the microwave time,the higher the microwave power,the higher the antioxidant capacity.The oxidation resistance of the samples in the edge part is higher than that in the middle part.As for the apparent viscosity,although the apparent viscosity of egg white protein glucose was increased after microwave treatment,the apparent viscosity was not affected by different microwave time,microwave power and position of the sample.After microwave treatment,the electrophoresis bands moved up,which indicated that the egg white protein and glucose mixture had a Maillard reaction.After microwave treatment,the free amino group content decreased,the carbonyl content increased,the intrinsic fluorescence intensity decreased,the free sulfhydryl group increased,the surface hydrophobicity increased,which indicated that the structure of the sample changed.The experimental results also show that the degree of change in the edge part is larger than that in the middle part.The change of surface hydrophobicity indicates that the hydrophobic group hidden in the molecule may be exposed.The content of free sulfhydryl group was increased,which indicated that the disulfide bond was broken during the microwave treatment.The increase of carbonyl content indicated that there were a large number of aldehydes and ketones in the Maillard reaction.The increase of UV absorption peak of glycated egg white protein may be related to the exposure of hydrophobic groups.It can be seen from the infrared spectrum showed that the carbonyl bond is formed after the microwave treatment,and the sample was glycated.After the Maillard reaction of egg white protein and glucose,some of the products are able to produce flavor,and some may have adverse effects on organisms.Therefore,it is very necessary to determine the content of the class of the melaniod,the furfural,the carboxymethyl lysine,the fructose amine and the acrylamide in the Maillard reaction products.In addition,because the egg is a common allergen,allergic changes in the egg white protein after the treatment of microwave glycation is also worthy of attention.The experimental results showed that microwave treatment can produce carboxymethyl lysine,HMF,acrylamide and other harmful products,long time and high power generated by the ratio of short time and low power is generated by the higher,the leading edge of the middle than the high.We measured the serum levels of four patients with anaphylaxis.After the reaction of egg white protein and glucose under microwave irradiation,the allergenicity was significantly decreased.The long time microwave treated samples of allergenicity decreased significantly than microwave short time samples;the high power microwave treated samples decreased degree higher than the low power microwave treated samples;the edge part of samples decreased significantly than that of the middle part of the sample of allergens.