The proteins modified with carbohydrates through the glycation reaction are capable of changing and improving the functional properties of proteins. In this study, dextran was conjugated to ovalbumin (OVA) by traditional wet heating (WH) or single-mode microwave heating (MH) to improve the functional properties of OVA. Compared with traditional WH, MH for 15–60 min significantly increased the grafting degree (GD). The emulsifying activity and emulsion stability of the OVA–dextran conjugates improved under both traditional WH or MH (p < 0.05), especially under MH at 90 ℃ for 20 min. Correlation analysis showed that the emulsifying activity was positively correlated with surface hydrophobicity (p < 0.05), and emulsion stability was significantly positively correlated with surface hydrophobicity (p < 0.01) and positively correlated with the β-sheet contents (p < 0.05). Moreover, traditional WH and single-mode MH treatment could decrease tan δ, especially MH at 90 °C for 20 min. High GD and long MH treatment (≥25 min) resulted in a significant decrease in ⍺-helix and an increase in β-turn and γ-random coil. The secondary structure of OVA became loose, which was disadvantageous to the thermal stability of the OVA–dextran conjugates. In conclusion, compared with traditional WH, dextran conjugation with OVA via single-mode MH was an effective and safe way to improve the utilization value of OVA.

通过糖基化反应用碳水化合物修饰的蛋白质能够改变和改善蛋白质的功能特性。在这项研究中，通过传统的湿加热（WH）或​​单模微波加热（MH）将葡聚糖与卵白蛋白（OVA）偶联，以改善OVA的功能特性。与传统WH相比，MH 15-60分钟可显着提高嫁接度（GD）。在传统的WH或MH条件下，OVA-右旋糖酐共轭物的乳化活性和乳化稳定性均得到改善（p  <0.05），尤其是在MH在90℃下20分钟。相关分析表明，乳化活性与表面疏水性呈正相关（p <0.05），且乳液稳定性与表面疏水性显着正相关（p  <0.01），与β-片层含量正相关（p  <0.05）。而且，传统的WH和单模MH处理可以降低tanδ，尤其是在90°C时MH降低20分钟。较高的GD和较长的MH处理（≥25分钟）导致⍺螺旋显着减少，β匝和γ随机线圈增加。OVA的二级结构变得松散，这不利于OVA-葡聚糖结合物的热稳定性。综上所述，与传统的WH相比，通过单模MH与OVA进行葡聚糖偶联是提高OVA利用率的有效途径。