Effects of microwave on free radical production and oxidative properties of model protein

Authors

WANG Tingting, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
YUAN Jiangfeng, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan University of Science and Technology, National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang, Henan 471023, China
WANG Lunji, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan University of Science and Technology, National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang, Henan 471023, China
ZHANG Bin, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan University of Science and Technology, National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang, Henan 471023, China
QIU Zhijun, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan University of Science and Technology, National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang, Henan 471023, China
GONG Minggui, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan University of Science and Technology, National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang, Henan 471023, China
YIN Qihang, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China

Abstract

Bovine Serum Albumin (BSA), a model protein, was used to study the relationship between the free radical production and oxidative properties in the microwave field. Electron paramagnetic resonance (EPR) trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of free radical produced by BSA under different microwave treatment conditions. The signal intensity of free radicals arose from BSA solution via the increasing of power, temperature, and time after microwave irradiation. By measuring the carbonyl, thiol and surface hydrophobic oxidative properties of BSA under different microwave temperatures. It was showed that the carbonyl content increased, the thiol content decreased, and the surface hydrophobic content increased first and then decreased slowly with the increase of microwave temperature. Combining the results of free radical formation and oxidative characteristics during microwave irradiation, it was suggested that the microwave treatment of BSA should be carried out under the conditions of 400 W, 60 ℃, and longer time, this condition reduces the effect of BSA oxidation characteristics.

Publication Date

12-28-2018

First Page

11

Last Page

15,74

DOI

10.13652/j.issn.1003-5788.2018.12.002

Recommended Citation

Tingting, WANG; Jiangfeng, YUAN; Lunji, WANG; Bin, ZHANG; Zhijun, QIU; Minggui, GONG; and Qihang, YIN (2018) "Effects of microwave on free radical production and oxidative properties of model protein," Food and Machinery: Vol. 34: Iss. 12, Article 2.
DOI: 10.13652/j.issn.1003-5788.2018.12.002
Available at: https://www.ifoodmm.cn/journal/vol34/iss12/2

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