Effects of γ-irradiation on the quality changes of fresh noodles prepared from wheat cultivated with N-fertilization treatments

Lee, Na-Young; Chen, Kang; Kim, Hak-Sin

doi:10.1007/s10068-017-0018-1

Cited by 9 publications

(7 citation statements)

References 30 publications

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“…As well as, wet gluten increased significantly in mutant samples (M10 and M34) compared to control samples (Gz168 and Gm11) due to irradiation treatment. This finding was also found by Lee et al (2017) where wet gluten was increased by gamma irradiation. So, the flour that had high amount of protein plays a crucial role in forming the strong, cohesive dough.…”

Section: Resultssupporting

confidence: 76%

Evaluation of flour protein for different bread wheat genotypes

Abdelaleem

Al-Azab

2021

Braz. J. Biol.

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Six different bread wheat genotypes; two Egyptian commercial varieties (control); Giza-168 and Gemmeiza-11, and four promising lines; L84 and L148, resulted via hybridization and M10 and M34 via radiation mutation program) were rheologically evaluated using extensograph and for protein, analysis using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The radiation mutant M10 and M34 had the highest maximum resistance which is a very good indicator of strong gluten. The amount of gluten content was higher in M10, L148, and M34 compared to the control samples Gz168 and Gm11. Sulfide amino acids (CYS and MET) are slightly higher in M10. The electrophoretic results and amino acid analyzers show that the best technological quality was exhibited by M10. Radiation mutants wheat genotypes have a protein with good characteristics, mainly gluten which is significantly higher compared to control samples. The rheological properties measured as extensograph and gel electrophoresis were much better in irradiated lines M10 and M34.

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Section: Resultssupporting

confidence: 76%

Evaluation of flour protein for different bread wheat genotypes

Abdelaleem

Al-Azab

2021

Braz. J. Biol.

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“…Protein denaturation leads to unfolding and exposure of hydrophilic groups Or due to an increase in charge of amino acid profiling (Margesin & Schinner, 1999). Consistent with our study, WHC of KPS20 and KPM20 was influenced by irradiation treatment (Lee et al, 2017). The water holding capacity of dough is considered an essential factor in the food processing of various bakery products (Kaushik et al, 2015).…”

Section: Water Holding Capacitysupporting

confidence: 88%

Effect of X-rays on structural, physicochemical and functional properties of gluten protein

Chandra

Dabade

Damgude

et al. 2021

Braz. J. Food Technol.

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The gluten protein was exposed to the X-ray radiations for different time range, comprising 1 and 3 seconds. The objective of this study was to determine the effect of x-ray radiations on the physicochemical properties of gluten protein. Different functional properties of proteins like water and oil holding capacities, protein solubility, emulsification activity, and stability index, foaming action and stability, water solubility, protein, and moisture content, along with SDS PAGE, FTIR, Xeta potential net charge was carried out to evaluate the effect of X-ray radiation on gluten protein. Results showed that the enhancement of water holding capacity up to 38.12%, as well as oil holding capacity up to 35% could be seen, whereas a significant decrease in emulsification activity and stability index, foaming capacity and stability, even protein content could be observed in treated samples. The net charge on protein in water solution was found to increase towards the positive side. The structure of the protein remained unchanged based on no change was observed in SDS PAGE electrograph, FTIR secondary structure region. Hence, X-ray treatment can be a possible way to alter the protein structure for “tailor-made applications” in food industries.

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“…which are consistent with the results obtained byLee, Kang, and Kim (2017). However, no significant changes in springiness were observed during storage in irradiated groups and control group(p > .05).…”

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confidence: 92%

Effects of electron‐beam irradiation on inoculated Listeria innocua, microbiological and physicochemical quality of fresh noodles during refrigerated storage

Shi

Zhao

Song

et al. 2019

Food Science & Nutrition

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As a nonthermal sterilization technology, electron‐beam irradiation (EBI) has attracted great interests for microbial inactivation in food preservation. In this study, the inactivation of inoculated Listeria innocua, natural microbiota, and quality of fresh noodles treated by EBI during refrigerated storage were evaluated. Results showed that the initial L. innocua population (6.38 log CFU/g) was significantly reduced to an undetectable level by treatment with 3.0 kGy EBI. Moreover, treatment with 3 kGy EBI significantly reduced the initial total bacteria counts and fungal counts (mold and yeast) from 5.66 and 3.15 log CFU/g to 2.90 and 2.11 log CFU/g, respectively. However, along with the storage process, the inoculated L. innocua and natural microbiota were recovered resulting in the increased populations of the spoilage microorganisms. Increasing the dose of EBI to 4.0 kGy or 5.0 kGy, the L. innocua population was inhibited to the undetectable level and the microbiological quality of the fresh noodles was kept in the acceptable level during the 28 day storage. In addition, changes of the physicochemical indicators including pH value, color, cooking characteristics, texture, and sensory of fresh noodles treated with EBI were delayed during storage. These results reveal that EBI treatment can improve the microbiological safety and shelf life of fresh noodles without impairing quality.

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Effects of γ-irradiation on the quality changes of fresh noodles prepared from wheat cultivated with N-fertilization treatments

Cited by 9 publications

References 30 publications

Evaluation of flour protein for different bread wheat genotypes

Evaluation of flour protein for different bread wheat genotypes

Effect of X-rays on structural, physicochemical and functional properties of gluten protein

Effects of electron‐beam irradiation on inoculated Listeria innocua, microbiological and physicochemical quality of fresh noodles during refrigerated storage

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