化学
辐照
流变学
微观结构
溶解度
粘度
粒径
球蛋白
化学工程
材料科学
有机化学
结晶学
复合材料
物理化学
核物理学
工程类
物理
生物
免疫学
作者
Ru Bai,Dongwen Zhang,L. Zhang,Shengqi Jiang,Jiangtao Yu,Aitmagambetova Madina,Yang Xiang,Chun Yang,Ya Chen,Siying Wang,Wu Ding
标识
DOI:10.1016/j.ijbiomac.2024.129585
摘要
This study investigated the effects of different irradiation doses of an electron beam (e-beam) (0, 2, 4, 6, 8, and 10 kGy) on the structure, emulsification, foaming, and rheological and gel properties of soybean 11S globulin. The irradiation treatment at 4 and 6 kGy significantly increased the solubility, surface hydrophobicity, disulfide bonding, and ζ-potential of 11S globulin, decreased the particle size of the protein solution, and effectively improved the emulsifying activity and foaming stability of the protein solution. Moreover, irradiation induced moderate cross-linking and aggregation of the proteins, thereby increasing the apparent viscosity and shear stress of the protein solution. In addition, the low-field NMR and microstructure analysis results revealed that protein gels formed a dense and homogeneous three-dimensional mesh structure after irradiation (6 kGy), along with increased content of bound water (T2b) and water not readily flowable (T21) and a decrease content of free water (T22). Overall, our results confirmed that e-beam irradiation could significantly improve the physicochemical properties of soybean 11S globulin. Our study thus provides a new technical means for the application of electron beam irradiation technology toward protein modification and broadens the high-value utilization of soybean 11S globulin in the food processing industry.
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