Ultrasonication is an emerging technology applied in food processing and biological experimental pretreatments. Cavitation phenomena induced during ultrasonic treatment can generate localized high temperature and pressure, which can result in glycation reaction between protein and reducing sugars. In this study, the mixture of bovine serum albumin (BSA) and d-ribose was treated under 600 W for different times. Interestingly, a large amount of carbonized black materials appeared after ultrasonication, while the UV absorbance and intrinsic fluorescence spectra reflecting conformational changes were not obvious. Only 12 sites (11 lysines and 1 arginine) of the BSA with ribose under ultrasonic treatment for 35 min were identified through liquid chromatography high-resolution mass spectrometry (LCHR-MS). K547, K548, R359/R360, and K587 were the most reactive glycated sites, with the average degree of substitution per peptide molecule (DSP) value ranging from 15 to 35%. The glycated modification was distributed not only in domain III, but also in domains I and II. The glycated modification could occur during ultrasonic treatment, thereby influencing the properties of biomacromolecule after extraction.

中文翻译：

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液相色谱-高分辨质谱法鉴定超声处理d-核糖诱导的牛血清白蛋白的糖基化位点

超声处理是一种新兴技术，应用于食品加工和生物实验预处理中。超声处理过程中引起的空化现象会产生局部高温和高压，从而导致蛋白质和还原糖之间的糖基化反应。在这项研究中，牛血清白蛋白（BSA）和d的混合物-核糖在600 W下处理了不同的时间。有趣的是，超声处理后出现了大量碳化的黑色物质，而反映构象变化的紫外吸收和固有荧光光谱则不明显。通过液相色谱高分辨率质谱法（LCHR-MS）仅鉴定了经过超声处理35分钟的核糖BSA的12个位点（11个赖氨酸和1个精氨酸）。K547，K548，R359 / R360和K587是反应性最高的糖基化位点，每个肽分子（DSP）的平均取代度值在15％到35％之间。糖基化修饰不仅分布在结构域III中，而且分布在结构域I和II中。在超声处理过程中可能发生糖基化修饰，从而影响提取后生物大分子的特性。