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| Inhomogeneity of Ovalbumin Glycosylation Products in Microwave Field with Spectral Analysis |
| ZHONG Bi-zhen1, TU Zong-cai1, 2, WANG Hui1* |
1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047，China
2. College of Life Sciences, Jiangxi Normal University, Nanchang 330022，China |
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Abstract In this experiment, the mixed system of ovalbumin and glucose were constructed as the research object of glycosylation reaction model. Then the infrared, fluorescence and UV were used to analyze the product of different position in microwave field. Ovalbumin and glucose were mixed into 5% solution with the proportion of 1∶1. Then it formed into a plane model with a thickness of 5mm after freeze-drying for 48h. The reaction was taken in the microwave oven, the reacted samples were divided into five regions, including No.1 in the center of the microwave oven, No. 2 near the magnetron, No. 3, No.4 and No.5, away from the magnetron. The results showed that the mixture of protein and sugar reacted unevenly under the condition of 560 W for 9 minutes in microwave. SDS-PAGE electrophoresis diagram and the content of free amino showed that with the action of microwave glycosylation does exist larger nonuniformity; by analysing fluorescence and three-dimensional fluorescence spectrum, it was found that glycosylation reaction created new fluorescent substances, including 3, 4, and 5 location created new larger fluorescence peaks which were from the advanced products of the glycosylation；infrared spectrum analysis showed that new N—H key was generated；UV analysis showed that in plane of glycosylation reaction model, location 3 was the highest level of response.
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Received: 2016-09-13
Accepted: 2016-12-28
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Corresponding Authors:
WANG Hui
E-mail: wanghui00072@aliyun.com
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