Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam

Wang, Li; Zhang, Xinxia; Liu, Fengru; Ding, Yuanyuan; Ren, Wei; Luo, Xiaohu; Li, Yanan; Chen, Zhengxing

doi:10.1016/j.ifset.2017.01.005

Cited by 39 publications

(21 citation statements)

References 34 publications

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“…There were similar results in other proteins, the hydrophobicity value of peroxiredoxin proteins peaked at 6 and 5 kGy, then decreased with increasing dose (An et al., 2012; Shi et al., 2015). However, these results were opposite to earlier studies (Malik et al., 2017; Wang et al., 2017; Zhao et al., 2017), which might be due to the aggregation of small molecules of protein which was degraded in the early stage of radiation with the increase in radiation dose, and the initial exposed hydrophobic groups were wrapped, so that they could no longer be combined with the fluorescent detector (ANS), and the S 0 ‐ANS signal value of protein was decreased. During the irradiation process, protein aggregation and degradation was a dynamic process, while aggregation in protein dominated during the late stage of irradiation.…”

Section: Resultscontrasting

confidence: 96%

The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp

et al. 2021

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Myofibrillar protein (MPS) and myosin (MS) from grass carp was irradiated by γ‐ray and electron beam (EB) irradiation with different dose (2, 4, 6, 8, and 10 kGy). The changes in the physicochemical properties (solubility, Ca2+‐ATPase activity, total and reactive sulfhydryl content, surface hydrophobicity [S0‐ANS]), and structure of MPS and MS were investigated in the present work. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis analysis revealed that there were degradation and aggregation of MPS and MS caused by irradiation, and the disappearance of myosin heavy chains (MHC) irradiated by EB was earlier than that of irradiated by γ‐ray. As compared with MPS, the extracted MS was more easily destroyed. With the increase of irradiation dose, the particle size, solubility, Ca2+‐ATPase activity, and SH content of MPS and MS decreased (p < .05), while the S0‐ANS first increased and then decreased. Two‐way analysis of variance results suggested that the degree of protein denaturation depends on the irradiation mode and dose. Compared with γ‐ray irradiation, the EB irradiation had a greater impact on the physicochemical properties of MPS and MS.

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Section: Resultscontrasting

confidence: 96%

The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp

et al. 2021

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“…Furthermore, the emulsifying and foaming properties of PPI were improved obviously by protein-polysaccharide complexes combined freeze-drying treatment (Zhan et al, 2019). Wang et al (2017) modified PPI by electron bean irradiation combined flavorzyme hydrolysis treatment, and the results were similar to Zhan et al (2019), among which FC and FS of PPI increased with increasing irradiation dose and reached a maximum at 10 kGy.…”

Section: Combined Modificationmentioning

confidence: 73%

“…In contrast, Zhang et al (2013) indicated that PPHs prepared from HT-pretreated PPI and hydrolyzed by different enzymes (flavorzyme and protamex) markedly suppressed lipid oxidation compared with the control. Moreover, Wang et al (2017) used EBI combined flavorzyme treatment to prepare PPHs, and found that antioxidant activities of PPH from EBI-pretreated PPI increased with increasing irradiation dose. Compared to nonpretreated PPH, PPH pre-irradiated at 50 kGy possessed the strongest scavenging effect, namely, the DPPH and ABTS• + radicalscavenging activity levels increased by 32.73% and 52.80%, respectively.…”

Section: Physical Combined Enzymatic Treatments For Preparing Pphmentioning

confidence: 99%

“…Many studies suggested that pea protein (in many cases, pea protein hydrolysates [PPHs] and specific peptide fractions) has antioxidant (Ndiaye, Vuong, Duarte, Aluko, & Matar, 2012;Sun & Xiong, 2015), antihypertensive (Aluko et al, 2015;Liao, Fan, Liu, & Wu, 2019), anti-inflammatory (Ndiaye et al, 2012), lowering cholesterol (Sirtori et al, 2012), and modulating intestinal bacteria activities (Swiatecka, Markiewicz, & Wroblewska, 2012;Swiatecka, Narbad, Ridgway, & Kostyra, 2011). In addition, some biological activities of pea protein or PPH can be further enhanced by chemical or combined treatment approaches Swiatecka et al, 2011;Wang et al, 2017;Zha, Yang, Rao, & Chen, 2019). Hence, the regular dietary intake of foods rich in pea protein may have promising potential to reduce the risk of certain chronic diseases and thus is beneficial for improving human health (Dahl, Foster, & Tyler, 2012;Li et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives

Sun

Corke

et al. 2020

Comp Rev Food Sci Food Safe

173

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In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high-quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water-and oil-holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.

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“…Due to the presence of polyphenol oxidase (PPO) in to the inactivation of PPO and a decrease in the browning reaction. EBI can inhibit the activity of PPO, slow the browning reaction, and make the noodles brighter (Gu, 2017;Wang et al, 2017).…”

Section: Color Parameters Of Fmnsmentioning

confidence: 99%

Effect of electron beam irradiation on shelf life, noodle quality, and volatile compounds of fresh millet‐wheat noodles

Wang

Zhang

et al. 2021

J. Food Process. Preserv.

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In order to prolong the shelf life of fresh millet-wheat noodles (FMNs) stored at 25°C, different doses (0, 1, 3, 5, 7, and 9 kGy) of electron beam irradiation (EBI) were applied to millet-wheat mixed flour to decrease initial total plate count. Total plate count of mixed flour and shelf life, textural properties, cooking qualities, volatile compounds, and water characteristics of FMNs were determined. The results showed that EBI treatment significantly reduced total plate count. Doses of 7 and 9 kGy had a complete bactericidal effect on mixed flour, but such doses significantly decreased the textural and cooking quality with more off-flavor compounds. The 5 kGy treatment maintained better textural and cooking quality with fewer off-flavor compounds, and it was a suitable dose that had the same effect on prolonging shelf life of FMNs to 44 hr as 7 and 9 kGy treatments. Novelty impact statement• Electron beam irradiation treatment had a significant bactericidal effect on milletwheat mixed flour.• Irradiation doses larger than 7 kGy significantly reduced the cooking quality and textural property.• The 5 kGy treatment was suitable for irradiation treatment of millet-wheat mixed flour.

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Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam

Cited by 39 publications

References 34 publications

The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp

The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp

The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives

Effect of electron beam irradiation on shelf life, noodle quality, and volatile compounds of fresh millet‐wheat noodles

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