Gamma irradiation for improving functional ingredients and determining the heat treatment conditions of Cordyceps militaris mycelia

Food irradiation can confirm hygienic quality and prolong the product shelf life. However, due to lack of international consensus, effective identification methods and detailed quality characterization are required for the general use of this technology. Polysaccharide was prepared by hot water extraction of Cordyceps militaris mycelia which was irradiated at 0, 10, and 20 kGy. The polysaccharide content was in the range of 29.70-44.82 mg g(-1) and then increased significantly with gamma-irradiation (0-20 kGy); along with increasing doses of the polysaccharides' molecular weight distributions increased. Differential scanning calorimetry was used to determine the endothermic and exothermic enthalpies of the polysaccharide of C. militaris mycelia. This study was conducted to develop a novel approach to thermal decomposition that includes the heat decomposition properties and storage conditions of the polysaccharide of C. militaris mycelia, such as the kinetics of reaction, pre-exponential factor (lnk (0)), reaction order (n), activation energy (E (a)), heat of decomposition (Delta H (d)), total energy release, and time to conversion limit. The properties and parameters could be applied to a design during food processing, heat treatment, and storage conditions.