Effect of Dynamic High Pressure Microfluidization on Glycation of Bovine Serum Albumin

doi:10.7506/spkx1002-6630-201511004

Abstract

Abstract:

The effect of dynamic high pressure microfluidization (DHPM) with different pressure (40, 80, 120, and
160 MPa) on the properties and structure of bovine serum albumin (BSA)-glucose dry glycosylation reaction products was
investigated by colorimetry, differential scanning calorimetry, infrared spectroscopy, and circular dichroism spectrum.
After DHPM treatment, the content of free amino group in BSA-glucose glycosylation products was significantly reduced,
which first decreased and then increased with increasing pressure. Differential scanning calorimetry analysis showed that the
thermal stability of glycosylation products first increased and then decreased as the pressure increased. Infrared spectroscopy
and circular dichroism spectrum analysis showed changed secondary structure. These results indicate that DHPM can
promote the glycosylation of BSA-glucose system.

Key words: bovine serum albumin, dynamic high pressure microfluidization, glycosylation, structure

CLC Number:

TS201.2

TU Zongcai, YU Li, HUANG Xiaoqin. Effect of Dynamic High Pressure Microfluidization on Glycation of Bovine Serum Albumin[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201511004.

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Effect of Dynamic High Pressure Microfluidization on Glycation of Bovine Serum Albumin

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