实验研究微波对蛋清蛋白粉与葡萄糖干样混合体系的影响, 构建微波条件下蛋清蛋白-葡萄糖圆柱体反应模型。 通过改变微波的功率, 时间和位置, 采用红外热像仪、 荧光、 紫外, 高效液相色谱等方法研究微波场中蛋清蛋白糖基化产物不均匀性。 将蛋清蛋白粉末与葡萄糖等质量混合, 手工震荡和研钵充分研磨后在平皿表面铺一薄层粉末, 放置于微波炉中心反应。 将反应后的样品按左、中、右分成三个规则区域均匀采样。 热像图表明微波功率越高, 样品表面温度越高。 凝胶电泳图表明240 W微波加热30 min样品边缘已经发生了反应, 而且样品中间部分几乎还未反应; 自由氨基含量测定表明高功率长时间微波作用才会观测到明显糖基化反应而低功率短时间条件下反应不明显, 且边缘部分的样品反应总是比中间部分的样品剧烈; 通过荧光光谱可知, 蛋清蛋白和葡萄糖发生了反应, 而样品边缘部分荧光强度降低得比样品中间部分多说明样品边缘反应更加剧烈; 紫外光谱测定表明越剧烈的微波条件样品紫外吸收越多, 边缘部分紫外吸收最高。 液相结果也证实了这一点, 糖基化样品边缘部分5-羟甲基糠醛(HMF)含量明显高于样品中间部分, 且随时间和功率逐渐增加。

In this study, the mixed system of the powder of egg white and glucose were constructed as the research object of glycosylation reaction model. We changed the power and heat time of the microwave oven to investigate how the position influence the level of the reaction using fluorescence, UV and other methods. In this experiment, egg white protein powder and glucose were quality mixed. By hand shake and full grinding, We full the plate with the mixed powder. We divided the plate into left middle and right and put the plate in the middle of the microwave oven. SDS-PAGE showed that the edge of the sample had reacted at at 240 W for 30 min, and the middle of the sample was almost unresponsive. The determination of free amino groups showed that the microwave had obvious glycosylation reaction under high power and long time .The reaction of the edge part of the sample is always more intense than the middle part of the sample. Through the fluorescence spectrum can be said that egg white protein and glucose reaction, and the edge of the sample part of the fluorescence intensity decreased more than the middle part of the sample Indicating that the edge of the sample was more intense, and the liquid phase results also confirmed the point. The sample edge of the HMF content was significantly higher than the middle part of the sample, and with time and power gradually increased; UV analysis showed that in the glycosylation reaction model plane, the edge enjoyed the highest degree of reaction.