Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating
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概要
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Effects of microwave heating (MH) and conductive heating (CH) on the glycation of ovalbumin (OVA) by glucose in dry state were compared. The temperature of OVA-glucose mixture was raised to 80°C in 13 min and kept for 0, 15, 30 and 60 min by MH and CH. SDS-PAGE analysis showed that the bands of OVA glycated by MH and CH appeared to be shifted equally to higher molecular mass. However, the amount of primary amino groups in OVA glycated by CH significantly decreased compared with those by MH. The solubility of OVA glycated by CH was higher than that by MH. These results suggested that CH accelerated the glycation of OVA in solid-state more than MH.
- 社団法人 日本食品科学工学会の論文
- 2009-07-01
著者
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Noma Seiji
Graduate School Of Bioresource And Bioenvironmental Sciences
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Igura Noriyuki
Graduate School Of Bioresource And Bioenvironmental Sciences
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TSUBOKURA Yasuhiro
Division of Bioresources and Bioenvironmental Sciences, Kyushu University
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FUKUZAKI Shunji
Division of Bioresources and Bioenvironmental Sciences, Kyushu University
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SHIMODA Mitsuya
Graduate School of Bioresource and Bioenvironmental Sciences
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Fukuzaki Shunji
Division Of Bioresources And Bioenvironmental Sciences Kyushu University
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Tsubokura Yasuhiro
Division Of Bioresources And Bioenvironmental Sciences Kyushu University
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Noma Seiji
Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University
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SHIMODA Mitsuya
Division of Bioresource and Bioenvironmental Sciences, Kyushu University
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Igura Noriyuki
Division of Bioresource and Bioenvironmental Sciences, Kyushu University
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SHIMODA Mitsuya
Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University
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