Analysis of glycation products and sensitization of ovalbumin modified by different hexoses

Authors

MAO Ji-hua, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
WANG Hui, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
TU Zong-cai, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China ；Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University,Nanchang, Jiangxi 330022 , China
ZHONG Bi-zhen, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China

Abstract

The grafting degree, surface hydrophobicity, ultraviolet spectrum, fluorescence spectrum and sensitization of glycosylated ovalbumin modified by different hexoses were studied. The results showed that galactose-modified ovalbumin had the highest degree of

Publication Date

6-28-2020

First Page

11

Last Page

15,98

DOI

10.13652/j.issn.1003-5788.2020.06.002

Recommended Citation

Ji-hua, MAO; Hui, WANG; Zong-cai, TU; and Bi-zhen, ZHONG (2020) "Analysis of glycation products and sensitization of ovalbumin modified by different hexoses," Food and Machinery: Vol. 36: Iss. 6, Article 2.
DOI: 10.13652/j.issn.1003-5788.2020.06.002
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/2

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