Effects of Electron Beam Irradiation Sterilization on Quality of Edible Kudzu Root Powder

被引：0

作者：

Xu Y. ^{[1
,2
,3
]}

Zhang Q. ^{[1
,2
,3
]}

Zhou Y. ^{[1
,2
,3
]}

Mao Q. ^{[4
]}

Li W. ^{[1
,2
,3
]}

Chen S. ^{[5
]}

Deng G. ^{[1
,2
,3
]}

Peng L. ^{[1
,2
,3
]}

机构：

[1] Institute of Nuclear Agricultural Science and Space Breeding, Hunan Academy of Agriculture Sciences, Changsha

[2] Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation, Changsha

[3] Hunan Province Biological Irradiation Techonology Engineering Research Center, Changsha

[4] Central South Food Science Institute of Grain and Oil Co., Ltd., Changsha

[5] Changde Jiangge Agriculture Science and Technology Co., Ltd., Changde

来源：

Science and Technology of Food Industry | 2021年 / 42卷 / 16期

关键词：

edible kudzu root powder; electron beam; irradiation; quality; sterilization;

D O I：

10.13386/j.issn1002-0306.2020120084

中图分类号：

学科分类号：

摘要：

To study the effects of electron beam irradiation on the quality of edible kudzu root powder, edible kudzu root powder was irradiated by electron beam of different doses (0, 2.5, 5.0, 7.5, 10.0 and 12.5 kGy), and sterilization effects, nutritional and functional activities and physical properties were investigated. The results showed that electron beam irradiation obviously bactericidal effect on edible kudzu root powder and the microbial survival decreased significantly with increasing of irradiation dose, the D10 value of aerobic plate count was 2.68 kGy. Different doses of electron beam irradiation had no obvious effects on general nutrients including moisture, ash, protein, starch, vitamin B1 and B2, isoflavones including puerarin, daidzein, genistin, and ·OH radical scavenging activitiy in edible kudzu root powder (P>0.05). After irradiation, the fat content increased significantly (P<0.05), while dietary fiber content, whiteness, DPPH radical scavenging activity and reducing power decreased (P<0.05), but the overall change was not too big. The polysaccharide content, solubility and swelling force significantly increased (P<0.05), and the freeze-thaw stability was significantly enhanced (P<0.05). Therefore, electron beam irradiation was an effective sterilization method for edible kudzu root powder, the doses within 12.5 kGy wouldn't cause obvious damage to its nutritional quality and functional composition, and was expected to improve its physical properties as food processing raw materials. This study would provide a theoretical reference for the control of microorganism in edible kudzu root powder and products processed by electron beam irradiation. © 2021 Jilin University Press. All rights reserved.

引用

页码：59 / 65

页数：6

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