Effects of irradiation treatment on protein structure and digestion characteristics of seed-watermelon (Citrullus lanatus var.) kernel protein

Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars

“…The secondary structure of quinoa has not been well-studied by deconvolution spectroscopy. However, García-Parra et al (2021) and Roa-Acosta et al (2020) identified structures such as β-sheet, random coil, α-helix, β-turns, and β-type, between the bands 1,600 and 1,700 cm −1 , being able to change the intensity of the peaks of these structures because of the effects of genetic diversity, agro-industrial processing, or climatic factors during primary production, as manifested for other species (Nawrocka, 2013;Li et al, 2020;Pezzotti et al, 2021). Table 2 shows that the 1,547 and 1,634 cm −1 bands associated with amides II and I present a higher peak intensity in the cold and warm climates, responding to the influence generated by the environmental temperature and hydric status on the speed of gas exchange, transport of substances, and their discharge in storage organs; such a phenomenon is very variable in plants that present C3 metabolism (Sonnewald et al, 2020), because the stomatal opening determines the speed of multiple physiological activities and accumulation of proteins in the seeds.…”

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

“…When the γ-irradiation dose is 2 kGy, the rice protein particle size distribution has a main peak at 100-1000 nm, and an impurity peak at 10-100 nm, and the average particle size is the smallest; when the γ-irradiation treatment dose is greater than 2 kGy, The particle size distribution of rice protein showed miscellaneous peaks on the right side of 10-100 nm and 1000 nm, and the average particle size also increased. This may be because γ-irradiation treatment breaks the intermolecular bonds, thereby reducing the particle size of rice protein (Li et al, 2020). When the γ-irradiation dose is too large, cross-linking, electrostatic interaction, hydrophobic interaction and disulfide bond formation will occur between protein and protein to aggregate into higher molecular weight proteins (Cho & Song, 2000), increase the particle size.…”

“…High energy γ-ray (γ-irradiation) has the characteristics of fast processing speed, no pollution to food and environment, strong penetration and improving food safety (Moon & Song, 2001;Guimarães et al, 2013). When the γ-irradiation dose is lower than 10 kGy, the nutritional properties of most foods are not affected by irradiation, and the shelf life of the food is significantly extended (Li et al, 2020). γ-irradiation technology can induce the unfolding and denaturation of protein structure to produce a new conformation (Wang et al, 2017b).…”

Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics

“…Its seed kernels are rich in oil, protein and unsaturated fatty acids ( Obi, 2016 ), which can reduce the risk of developing cardiovascular diseases such as hyperlipidemia and hypercholesterolemia ( Wani, Sogi, Singh, & Götz, 2013 ). However, high unsaturated fatty acids can cause watermelon seed kernels to be prone to oxidative rancidity during storage, leading to quality deterioration ( Li et al, 2020 ). At present, acid value and peroxide value are commonly chosen as indicators to characterize the oxidative rancidity of nuts in production process ( Carvalho, Leite, Morais, Lima, & Teixeira, 2019 ).…”