{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Tai J"],"funding":["Science and Technology Department of Zhejiang Province"],"pagination":["52"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9818276"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["12(1)"],"pubmed_abstract":["This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments. The results showed that the type of sugar and heating time had a significant effect on the Maillard reaction (p < 0.05). The SDS-PAGE analysis displayed that the molecular weight of parvalbumin in mandarin fish changed after being glycated with the Maillard reaction. The glycated parvalbumin was analyzed by Nano-LC-MS/MS and eleven glycation sites as well as five glycation groups were identified. By using the indirect competitive ELISA method, it was found that microwave heating gave a higher desensitization ability of mandarin fish parvalbumin than induc"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (<i>Siniperca chuaisi</i>) during Microwave-Assisted Maillard Reaction."],"pmcid":["PMC9818276"],"funding_grant_id":["LGN18C200016"],"pubmed_authors":["Li W","Zhang F","Liang X","Lu Y","Qiao D","Huang X","Hu H","Zhang H","Tai J"],"additional_accession":[]},"is_claimable":false,"name":"Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (<i>Siniperca chuaisi</i>) during Microwave-Assisted Maillard Reaction.","description":"This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments. The results showed that the type of sugar and heating time had a significant effect on the Maillard reaction (p < 0.05). The SDS-PAGE analysis displayed that the molecular weight of parvalbumin in mandarin fish changed after being glycated with the Maillard reaction. The glycated parvalbumin was analyzed by Nano-LC-MS/MS and eleven glycation sites as well as five glycation groups were identified. By using the indirect competitive ELISA method, it was found that microwave heating gave a higher desensitization ability of mandarin fish parvalbumin than induc","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Dec","modification":"2025-05-29T16:22:39.54Z","creation":"2025-04-04T20:33:08.212Z"},"accession":"S-EPMC9818276","cross_references":{"pubmed":["36613268"],"doi":["10.3390/foods12010052"]}}