Effect of Microwave Irradiation Nonuniformity on the Digestion and Allergenicity of the Glycated Ovalbumin

Bi-zhen Zhong¹, Zong-cai Tu^{1, 2,} and Hui Wang¹

¹State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China{Chesnik, 2011 #29}

²National R&D Center for conventional Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China

Cite this paper:
Bi-zhen Zhong, Zong-cai Tu and Hui Wang. Effect of Microwave Irradiation Nonuniformity on the Digestion and Allergenicity of the Glycated Ovalbumin. Journal of Food and Nutrition Research. 2020; 8(5):216-224. doi: 10.12691/jfnr-8-5-1

Abstract

The glycated OVA by microwave irradiation was digested by different methods (gastric digestion, intestinal digestion, and two-step digestion). Digestibility properties change of glycated OVA after digestion were evaluated in this work. The results showed that the samples were mainly digested in the stomach and they were hardly hydrolyzed by trypsin. Glycated OVA digested in stomach or in intestines produced more free amino groups than that by two-step digestion. Calcium ion chelating ability of glycated OVA was much higher than OVA when digested in stomach and intestines; glycated OVA had stronger ferrous ion chelating abilities by intestinal digestion. Glycated OVA after being digested hold the better antioxidant activity than the digested OVA, especially the Sample 3. IgG and IgE binding of all samples after intestinal digestion and two-step digestion were lower than that by gastric digestion. The IgG binding of glycated OVAs were lower than OVA, the result of the IgE binding was the opposite.

Keywords:
ovalbumin glycation digestion microwave

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