Effect of γ-irradiation on the physicochemical and functional properties of rice protein

Abstract

In this study, rice protein was used as raw material to explore the effects of γ-irradiation treatment doses (0, 0.5, 1, 2, 3, 5 kGy) on the physicochemical properties of rice protein (particle size, zeta potential, secondary structure, scanning electron microscope microstructure), surface hydrophobicity (H 0 ), thermal stability), functional properties (solubility, water and oil retention, emulsification) and sensory quality. The results show that when the γ-irradiation dose is 2 kGy, the average particle size of rice protein is the smallest, the absolute value of the potential is the highest 33.58 mV, the content of β-sheets in the secondary structure is at least 31.16 ± 0.16, and the content of random curl is at most 14.56 ± 0.06, the surface of the microstructure is rough and the degree of pore depression is the deepest, the highest H 0 is 160.45 ± 2.98, the minimum denaturation temperature (T d ) and enthalpy (△H) are 70.49 ± 0.05 °C and 1.30 ± 0.01 J/g, which shows that γ-irradiation treatment can be significant affect the physicochemical properties of rice protein. When the irradiation dose is 2 kGy, the highest solubility of rice protein is 69.18 ± 1.07%, and the highest water and oil holding capacity are 5.89 ± 0.08 g/g and 3.45 ± 0.04 g/g, respectively. The highest emulsification activity and emulsification stability are 45.65 ± 1.26 m 2 /g and 208.33 ± 4.79 min, which shows that γ-irradiation treatment can improve the functional properties of protein. When the irradiation dose was less than 5 kGy, the sensory quality of rice protein was not significantly affected. The research results provide a theoretical basis for the deep processing and value-added utilization of rice protein by γ-irradiation technology.

Gamma radiation effects on the survival and reduction of Listeria monocytogenes on carrot and tomato

“…The high levels of pathogen reductions suggest that gamma radiation treatment can be utilized to mitigate Listeria contamination of post-harvest carrot and tomato. In a commodity such as rice grains, gamma radiation dose of < 5kGy had no significant effects on sensory quality of rice protein (Yao et al, 2022).…”

Selected physicochemical and morphological properties of Gamma‐Irradiated tapioca flour, rice flour, and pea flours

“…According to previous research by Yao et al . (2022) and Tattiyakul et al . (2012), as the alteration severity increased, there was a decrease in T o in pea flour.…”

“…For this reason, the amount of amylopectin would decrease and the degree of crystallinity in the starch granules would also reduce (Liu et al, 2012). According to previous research by Yao et al (2022) and Tattiyakul et al (2012), as the alteration severity increased, there was a decrease in T o in pea flour. The data presented above demonstrated that the spatial structure of the protein and the intermolecular forces are altered by gamma-irradiation.…”

Effects of cobalt-sourced γ-irradiation on the meat quality and storage stability of crayfishes (Procambarus clarkii)

“…Different food raw materials have to adopt different levels of irradiation dose to retain freshness (Prakash, 2016;Rahman et al, 2018). A dose of 2-10 kGy is recommended for aquatic products and meat products to ensure the shelf life of the food and not to affect its nutritional properties (Yao et al, 2022). Badr (2012) studiedγ-ray irradiation and found that under a dose of 3 kGy, the edible safety of smoked salmon significantly increases without obvious influences on moisture content, salt, pH, total volatile base-nitrogen (TVB-N), and trimethylamine.…”