2018
DOI: 10.3168/jds.2017-14085
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Effects of gamma radiation on microbial, physicochemical, and structural properties of whey protein model system

Abstract: Gamma radiation has been used in food processing for many years, though it has certain effects on food components. Whey protein solutions (10%/30%, wt/vol) were treated with gamma radiation at various dosages (10-25 kGy) and evaluated for microbial changes in the solutions and physicochemical and structural changes of whey proteins. Whey protein solutions after gamma radiation showed substantially lower populations of all viable microorganisms than those of controls. The 10% whey protein solution treated at ra… Show more

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Cited by 38 publications
(17 citation statements)
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“…However, physical and chemical characterization of the protein could alternatively reveal the possible downstream effects of such interactions. Figure 4 highlights some of the known assessable consequences of ROS interactions with proteins, including aggregation, fragmentation, and chemical modification (such as changes in aromaticity and hydrophobicity), which have been extensively used to characterize protein–radiation interactions [ 14 , 15 , 16 , 17 , 18 ]. These downstream effects were further probed using UV–vis, DLS, SDS-PAGE, and EM in our system.…”
Section: Resultsmentioning
confidence: 99%
“…However, physical and chemical characterization of the protein could alternatively reveal the possible downstream effects of such interactions. Figure 4 highlights some of the known assessable consequences of ROS interactions with proteins, including aggregation, fragmentation, and chemical modification (such as changes in aromaticity and hydrophobicity), which have been extensively used to characterize protein–radiation interactions [ 14 , 15 , 16 , 17 , 18 ]. These downstream effects were further probed using UV–vis, DLS, SDS-PAGE, and EM in our system.…”
Section: Resultsmentioning
confidence: 99%
“…Protein profiles were analyzed using SDS-PAGE (reducing and non-reducing) and native-PAGE [ 35 ]. For reducing conditions, the sample (80 µL) was mixed with 5× sample loading buffer (20 µL) P0015 (Beyotime Biotechnology, Shanghai, China) and then boiled for 3 min.…”
Section: Methodsmentioning
confidence: 99%
“…Food samples were then stored at −20 • C and irradiated by gamma irradiation (17.5 ± 0.4 kGy) at the same temperature (Sterigenics, Fleurus, Belgium) to limit the adverse effects of irradiation at this dose (Kim et al, 2002;Ham et al, 2017;Wang et al, 2018).…”
Section: Samplingmentioning
confidence: 99%