Impact of UV-C irradiation on solubility of Osborne protein fractions in wheat flour

Kumar, Amit; Nayak, Rojalin; Purohit, Soumya Ranjan; Rao, P. Srinivasa

doi:10.1016/j.foodhyd.2020.105845

Cited by 27 publications

(14 citation statements)

References 33 publications

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“…UV radiation can be considered as an alternative green technology that is economical and can alter the bonding pattern of proteins (Kumar, Nayak, Purohit, & Rao, 2021). and 25% reduction for whey and α-casein fractions, respectively).…”

Section: Uv Radiationmentioning

confidence: 99%

“…However, it is still necessary to consider the effect of temperature on the PEF. pH-shifting with ultrasound, and it has been found that alkalineassisted ultrasound treatment can significantly improve protein foaming performance (Kumar et al, 2021;Pérez-Andrés et al, 2019;S. Zhang et al, 2021;.…”

Section: The Importance Of Thermal Effects In Nonthermal Modification...mentioning

confidence: 99%

“…Meanwhile, pH 2‐shifting treatment (3 h) combined with ultrasonication improved the emulsion strength/stability of WPI. There are also other studies that combine pH‐shifting with ultrasound, and it has been found that alkaline‐assisted ultrasound treatment can significantly improve protein foaming performance (Kumar et al, 2021; Pérez‐Andrés et al, 2019; S. Zhang et al, 2021; Y. Wang, Wang, Li et al, 2021). Furthermore, Y. F. Liu et al (2019) studied the influence of PEF (653–695 kJ/kg, 1.4–1.7 kV/cm) and heating (60°C and 80°C; 10 min) at different pH (4, 5, 7, and 9) on the antioxidative and anti‐inflammatory capacity of OdEW after in vitro gastrointestinal hydrolysis.…”

Section: The Importance Of Ph and Water Activity In Nonthermal Modifi...mentioning

confidence: 99%

“…Kumar et al (2021) investigated the impact of UV-C irradiation (254 nm) on viscosity and sulfide groups of protein fractions (osborne) in wheat flour. The viscosity (soft wheat flour) after a mild UV treatment decreased, but increased after intense UV treatment, indicative of an oxidoreductive effect of UV radiation on wheat.…”

mentioning

confidence: 99%

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Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review

Pan

Zhang

Mintah

et al. 2022

J Food Process Engineering

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This review assesses the nonthermal physical processing technologies for protein modification. The review also discusses the structural, functional, and digestibility attributes of protein following nonthermal physical processing. Applications of ultrasonication, ultrahigh pressure, and pulsed electric field (PEF) can induce the conformational changes of protein via the creation of free radicals and/or larger/smaller protein molecules, damaging the primary, secondary, tertiary, and quaternary structure of protein, and thus influence the functional properties. Some key achievements in using nonthermal physical technologies to process protein‐rich foods include improved enzymatic hydrolysis, solubility, emulsification, foaming, gelatinization, digestion properties, and reduced allergenicity. Therefore, nonthermal physical technologies are useful methods to modify food protein structure and functionality for the food industry. Practical Application The demand for protein with desirable functional properties and nutritional value makes it imperative to find suitable processing technologies that could conserve or yield high quality proteins from both conventional and nonconventional sources. Since thermal processing (including microwave, radiofrequency heating, etc.) could possibly reduce the quality attributes of proteins, many researchers have focused their investigations on nonthermal physical processing to improve the functional properties of proteins. To this regard, this review discusses nonthermal techniques, including ultrasonication, high‐pressure processing, PEFs, cold plasma, and ultraviolet.

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Section: Uv Radiationmentioning

confidence: 99%

Section: The Importance Of Thermal Effects In Nonthermal Modification...mentioning

confidence: 99%

Section: The Importance Of Ph and Water Activity In Nonthermal Modifi...mentioning

confidence: 99%

mentioning

confidence: 99%

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Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review

Pan

Zhang

Mintah

et al. 2022

J Food Process Engineering

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“…Wheat flour proteins are grouped based on their solubility in different solvents as described by the Osborne’s system; albumins are water-soluble proteins, globulins are soluble in saline solution, prolamins are soluble in an alcohol solution, and glutelins are acid or alkali-soluble. Table 1 shows the range of protein composition of wheat flour [ 33 , 34 , 35 ].…”

Section: Wheat Flourmentioning

confidence: 99%

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

et al. 2022

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The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process.

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Effect of electron beam irradiation on raw goat milk: microbiological, physicochemical and protein structural analysis

Wen,

Peng,

Zhang

et al. 2024

J Sci Food Agric

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BACKGROUNDGoat milk is considered a nutritionally superior resource, owing to its advantageous nutritional attributes. Nevertheless, it is susceptible to spoilage and the persistence of pathogens. Electron beam irradiation stands as a promising non‐thermal processing technique capable of prolonging shelf life with minimal residue and a high degree of automation.RESULTSThe effects of electron beam irradiation (2, 3, 5, and 7 kGy) on microorganisms, physicochemical properties, and protein structure and compared with conventional pasteurized goat milk (PGM). 2 kGy electron beam irradiation reduces the total microbial count of goat milk by 6‐logs, and the irradiated goat milk protein secondary structure showed a significant decrease in ɑ‐helix content. Low irradiation doses led to microaggregation and cross‐linking. In contrast, high doses (≥ 5 kGy) slightly disrupted the aggregates and decreased the particle size, disrupting the microscopic surface structure of goat milk, verified by scanning electron and confocal laser scanning microscopies.CONCLUSIONThe irradiation of goat milk with 2 kGy of electron beam irradiation of goat milk may effectively inactivate harmful microorganisms in the milk and maintain/or improve the physicochemical quality and protein structure of goat milk compared to thermal pasteurization.This article is protected by copyright. All rights reserved.

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Impact of UV-C irradiation on solubility of Osborne protein fractions in wheat flour

Cited by 27 publications

References 33 publications

Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review

Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

Effect of electron beam irradiation on raw goat milk: microbiological, physicochemical and protein structural analysis

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