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

Detalhes bibliográficos
Autor(a) principal: Chandra,Durga
Data de Publicação: 2021
Outros Autores: Dabade,Ashish, Damgude,Gauri, Malhotra,Chetali
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100403
Resumo: Abstract 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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spelling Effect of X-rays on structural, physicochemical and functional properties of gluten proteinGlutenX-rayProtein structureWater and oil holdingFoaming capacity and stabilityEmulsion capacity and stabilityNet chargeAbstract 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.Instituto de Tecnologia de Alimentos - ITAL2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100403Brazilian Journal of Food Technology v.24 2021reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.07420info:eu-repo/semantics/openAccessChandra,DurgaDabade,AshishDamgude,GauriMalhotra,Chetalieng2021-04-06T00:00:00Zoai:scielo:S1981-67232021000100403Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2021-04-06T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Effect of X-rays on structural, physicochemical and functional properties of gluten protein
title Effect of X-rays on structural, physicochemical and functional properties of gluten protein
spellingShingle Effect of X-rays on structural, physicochemical and functional properties of gluten protein
Chandra,Durga
Gluten
X-ray
Protein structure
Water and oil holding
Foaming capacity and stability
Emulsion capacity and stability
Net charge
title_short Effect of X-rays on structural, physicochemical and functional properties of gluten protein
title_full Effect of X-rays on structural, physicochemical and functional properties of gluten protein
title_fullStr Effect of X-rays on structural, physicochemical and functional properties of gluten protein
title_full_unstemmed Effect of X-rays on structural, physicochemical and functional properties of gluten protein
title_sort Effect of X-rays on structural, physicochemical and functional properties of gluten protein
author Chandra,Durga
author_facet Chandra,Durga
Dabade,Ashish
Damgude,Gauri
Malhotra,Chetali
author_role author
author2 Dabade,Ashish
Damgude,Gauri
Malhotra,Chetali
author2_role author
author
author
dc.contributor.author.fl_str_mv Chandra,Durga
Dabade,Ashish
Damgude,Gauri
Malhotra,Chetali
dc.subject.por.fl_str_mv Gluten
X-ray
Protein structure
Water and oil holding
Foaming capacity and stability
Emulsion capacity and stability
Net charge
topic Gluten
X-ray
Protein structure
Water and oil holding
Foaming capacity and stability
Emulsion capacity and stability
Net charge
description Abstract 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100403
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100403
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.07420
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.24 2021
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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