Effect of electron beam irradiation on the structural characteristics and functional properties of goat's milk casein

被引:6
作者
Li, Ziwei [1 ]
Bai, Rong [1 ]
Zhang, Linlu [1 ]
Jiang, Shengqi [1 ]
Chen, Ya [1 ]
Yang, Chunjie [1 ]
Ye, Xiang [1 ]
Wang, Siying [1 ]
Madina, Aitmagambetova [1 ]
Bai, Junqing [2 ]
Yu, Jiangtao [2 ]
Ding, Wu [1 ]
机构
[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
[2] Yangling Hesheng Irradiat Technol Co Ltd, Yangling 712100, Peoples R China
关键词
Casein; Electron beam irradiation; Structural properties; Functional properties; GAMMA-IRRADIATION; EMULSIFYING PROPERTIES; RHEOLOGICAL PROPERTIES; ANTIOXIDANT ACTIVITY; GELATION PROPERTIES; FOAMING PROPERTIES; PROTEIN; MYOFIBRILLAR; HYDROPHOBICITY; CONFORMATION;
D O I
10.1016/j.ijbiomac.2024.129426
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The effects of electron beam irradiation (EBI) at different doses (0, 2, 4, 6, 8, and 10 kGy) were investigated on the structural and functional properties of casein, including their interrelationship. A gradual reduction in the alpha-helix content of the secondary structure (as a stable structure) indicates that casein under EBI treatment mainly undergoes fragmentation and aggregation from a structural perspective. Furthermore, the hydrophobic group and tryptophan in the tertiary structure were exposed, which opened up the internal structure of the protein. In addition, a continuously increasing irradiation dose led to casein aggregation, as confirmed by electron microscopy. The structural changes affected its functional properties, such as solubility, emulsification, foaming, and rheological properties, all of which increased first and subsequently decreased. Finally, at irradiation doses of 4-6 kGy, casein was modified to exhibit optimal functional properties, which enhanced its food processing value and performance.
引用
收藏
页数:11
相关论文
共 55 条
  • [1] Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages
    Abdallah, M.
    Azevedo-Scudeller, L.
    Hiolle, M.
    Lesur, C.
    Baniel, A.
    Delaplace, G.
    [J]. FOOD AND BIOPRODUCTS PROCESSING, 2022, 136 : 67 - 83
  • [2] ISOLATION PURIFICATION AND ANALYSIS OF 2 K-CASEIN-LIKE FRACTIONS FROM SHEEP CASEIN
    ALAIS, C
    JOLLES, P
    [J]. JOURNAL OF DAIRY SCIENCE, 1967, 50 (10) : 1555 - &
  • [3] The composition, extraction, functionality and applications of rice proteins: A review
    Amagliani, Luca
    O'Regan, Jonathan
    Kelly, Alan L.
    O'Mahony, James A.
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2017, 64 : 1 - 12
  • [4] Technical note:: A simplified procedure for myofibril hydrophobicity determination
    Chelh, Ilham
    Gatellier, Philippe
    Sante-Lhoutellier, Veronique
    [J]. MEAT SCIENCE, 2006, 74 (04) : 681 - 683
  • [5] Non-thermal plasma modulation of the interaction between whey protein isolate and ginsenoside Rg1 to improve the rheological and oxidative properties of emulsion
    Chen, Xianqiang
    Chu, Xinyu
    Li, Xue
    Cao, Fuliang
    Guo, Qirong
    Wang, Jiahong
    [J]. FOOD RESEARCH INTERNATIONAL, 2023, 165
  • [6] Effect of moderate electric fields on the structural and gelation properties of pea protein isolate
    Chen, Yan
    Wang, Tong
    Zhang, Yinfeng
    Yang, Xinrun
    Du, Jing
    Yu, Dianyu
    Xie, Fengying
    [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022, 77
  • [7] Effect of electron irradiation on the gel properties of Collichthys lucidus surimi
    Deng, Siyao
    Lv, Liangyu
    Yang, Wenge
    Xu, Dalun
    Lou, Qiaoming
    Zhang, Jinjie
    [J]. RADIATION PHYSICS AND CHEMISTRY, 2017, 130 : 316 - 320
  • [8] Potential nutraceuticals from the casein fraction of goat's milk
    Dhasmana, Shruti
    Das, Sanjita
    Shrivastava, Shivani
    [J]. JOURNAL OF FOOD BIOCHEMISTRY, 2022, 46 (06)
  • [9] Effect of gamma irradiation on the microbiological quality and on the functional properties of proteins in dry red kidney beans (Phaseolus vulgaris)
    Dogbevi, MK
    Vachon, C
    Lacroix, M
    [J]. RADIATION PHYSICS AND CHEMISTRY, 2000, 57 (3-6) : 265 - 268
  • [10] Influence of aqueous yam extract and goat milk casein powder on the characteristics of goat Greek-style yogurt
    dos Santos, Ramon Araujo
    Rodrigues, Ricely de Lima
    Dantas de Lima, Mikarla Brena
    do Nascimento, Eduardo Batista
    Benicio de Carvalho, Aquileine Mainomy
    de Almeida Gadelha, Carlos Alberto
    Gadelha, Tatiane Santi
    [J]. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2022, 27