In order to explore the effect of 60Co gamma irradiation on the structure and glycation products of glycation systems,the ovalbumin(OVA)-glucose system under 60Co gamma irradiation at doses of 0,25,50,75 and 100 kGy was regarded as the research object.The molecular weight,tertiary structure,and secondary structure were determined via SDS-PAGE,fluorescence spectroscopy,and far-ultraviolet circular dichroism spectroscopy,respectively.Meanwhile,high performance liquid chromatography and ultraviolet spectrometry were employed to measure the content of detrimental glycation products including fructosamine,acrylamide,fluorescent AGEs,pentosidine,and melanoidin.The results of in-creased molecular weight,surface hydrophobicity and β-structure(β-sheet and β-turn)content and decreased intensity of intrinsic fluorescence emission peak and α-helix content showed that 60Co gamma irradiation promoted glycation reaction of OVA in a dose-dependent manner.In addition,the fructosamine and acrylamide in the system during irradiation treat-ment were increased firstly and then decreased,and the highest contents were presented at 50 kGy.Meanwhile,with the increase of dose,the fluorescent AGEs,pentosidine and melanoidin contents were increased.In short,60Co gamma irra-diation dose would be controlled within 25 kGy to reduce detrimental glycation products in egg products and improve their safety during irradiation treatment.This study would provide a scientific proof for expanding the application of food irradiation technology in egg products in the future.
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