Effect of conductive heating and microwave heating on the first-order structure of the glycation ovalbumin

In this paper, the glycation protein between ovalbumin and D-glucose was prepared under conductive heating and microwave heating conditions. The effect on the first-order structure of the glycation ovalbumin by different treatment and after 30d was studied by pepsin digestion and LC FT-ICR MS. The results showed that glycation modification can be catalyzed under conductive heating and microwave heating conditions with the similar glycation site. However, the difference was discovered between the different treatment conditions in the stability of the glycation ovalbumin. The degradation of the glycation ovlbumin derived from microwave heating was found after 30d, especially K47 and K56 lysine that lose several water molecules and aldose at the sugar moiety.