Study on the characteristic of bovine serum albumin-glucose model system, treated by ultrasonic

Effects of ultrasonic treatment on intermediate products content, browning intensity, antioxidative activities and chemical structure of the bovine serum albumin-glucose model solution were investigated. Results showed the increase of Maillard reaction degree was in accordance with the increase of ultrasonic intensity. At the intensity of 17.83 W/cm2, the absorbance at 420 nm and antioxidant activity increased significantly. At the same time, the α-helix and β-sheet of BSA in the presence of glucose were changed to 18.1% and 25.2% after 30 min reaction. All data indicated that higher ultrasonic treatment promotes BSA-glucose model Maillard reaction.